2 chicken breasts, semi frozen then filleted
1 scallion, chopped fine
BATTER:
1 cup flour
1/4 cup cornstarch
+ 2 tbl. baking powder
1 tbl. garlic oil
water (pancake consistency)
LEMON SAUCE:
1 1/2 c. broth
1 tbl. sesame oil
1 tbl. light soy
6 tbl. fresh lemon juice
1 tbl. yellow coloring
Tapioca starch
- Filet chicken, mix in 4 tbl. garlic oil.
- Make batter, not to heavy.
- Assemble sauce.
- Deep fry chicken till lightly brown.
- Heat sauce, thicken slightly.
- Put leaves or American lettuce as a base then lay on chicken. Pour over sauce then sprinkle on scallions.
NOTE:
Have extra sauce if chicken is dry. Serve with Emerald Rice.