Crispy Chicken with Lemon Sauce This is served at The Mandarin restaurant in Beverly Hills.
1 (3 1/2 pound) chicken Chicken stock or water Vegetable oil Juice of 3 lemons, reserving 1 squeezed half 1/2 cup granulated sugar 1/2 cup boiling water 1 tablespoon soy sauce 2 tablespoons cornstarch
Cook chicken in simmering chicken stock or water to almost cover until nearly tender, about 20 minutes. Remove and suspend over a bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled.
Heat enough oil to 350 degrees F in a wok to deep fry the whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides.
Meanwhile, combine lemon juice with the squeezed lemon half, sugar and boiling water in a saucepan. Bring to boil and simmer for 2 to 3 minutes until the sugar is dissolved. Add 2 teaspoons oil and the soy sauce. Remove from heat and set aside.
Split chicken in halves down the back and cut into serving pieces. Reassemble on a serving platter and garnish with triangles of lemon peel which have been cut with a serrated knife, if desired.
Bring reserved lemon sauce to boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over the chicken pieces.
