1 3lb fryer cut up
or thighs or legs
2 tbl. garlic oil
2 tbl. soy sauce
1 whole scallion cut up
3 tbl. lemon juice or 1
whole lemon thinly sliced
SAUCE:
1 cup broth
1 tsp. salt
1 tsp. sugar
1 tsp. corn starch
BATTER:
1/2 cup corn starch
plus 1 1/2 c. flour
1 tbl. baking powder
1/3 tsp. salt
1/3 tsp. sugar
1/3 c. water, more if needed
Rub garlic oil and soy sauce into thighs. Steam chicken pieces for 20 minutes then cool. Cut up chicken pieces and discard tips of wings and bones. Heat 2-3 cups of oil, dip chicken in batter then fry 2--3 pieces at a time for 3 minutes. When complete return all to oil over high heat for 30 seconds. Reheat wok with 1 tbl. garlic oil, scallions and lemon and cook for 30 seconds. Mix sauce well and add to scallion mixture cooking for 3-4 minutes adding cornstarch paste which should be loose. Put chicken on bed of lettuce or cabbage then pour sauce over and serve.
OPTIONAL:
Put chicken in casserole, pour over sauce and steam 3-4 minutes then serve on a platter.
When using chicken breasts eliminate the steaming.