LEMON CHICKEN RECIPE

2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced

Remove bones and skin from chicken; cut each breast into fourths.  Place chicken in shallow glass or plastic dish.  Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken.  Turn chicken to coat both sides.  Cover and refrigerate 30 minutes.  Remove chicken from marinade; reserve marinade.  Heat vegetable oil (1 1/2 inches) in wok to
350 degrees.  Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.  Dip chicken pieces one at a time into batter.

Fry 2 pieces at a time until light brown, 3 minutes.  Drain on paper towel.  Increase oil temperature to 375 degrees.  Fry chicken all at one time until golden brown, turning once, about 2 minutes.  Drain on paper towel.

Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.  Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.  Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce.  Cook and stir until thickened, about 10 seconds.  Remove lemon peel.  Garnish with lemon slices; pour sauce over chicken.  Makes 8 servings. 

CHICKEN  CORDON  BLEU

2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. fine dry bread crumbs
4 tbsp. butter

Remove skin from chicken breasts and discard.  Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin.  Cut each into 2 pieces crosswise.  Season to taste with salt and pepper. 

Lay a slice of cheese and slice of ham on each piece of breast and roll.  Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs.  Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned.  Makes 4 servings.