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the same time as the chicken.
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2
Wash and seed the peppers.
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Cut each one into strips about 2x 1/4 inches.
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Cut the boneless chicken breast into strips about 3x 1/2 inches.
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Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil.
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Stir until smooth.
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Cut half of the lemon into thin semicircular slices.
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Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water.
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Stir well.
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Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second cup.
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This mixture will be used later to thicken the lemon sauce.
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Dip each piece of chicken in the batter and let the excess drip back into the bowl.
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Deep fry the chicken in small batches.
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It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in a wok or deep pan until it is very hot.
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Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms.
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Check once a minute to see if the pieces are sticking together, and if so, separate them.
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After each batch is finished, set aside on a paper towel to drain off the excess oil.
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Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil.
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Add the cornstarch-water mixture and stir until thickened.
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20
To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate.
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Top with sprigs of parsley and place the lemon slices around the outside of the plate.
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22
Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy.
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Serve with rice.
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Don't forget to start the rice so that it will be done at the same time as the chicken.
