Lost In Translation: Lemon Chicken

For the chicken:

• 3 8-ounce skinless, boneless chicken breasts halves
• 2 eggs
• 1 ½ cups potato flour
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• 1 1/2-2 cups peanut oil
  

For the sauce:

• ½ cup fresh lemon juice
• 1 teaspoon lemon zest
• ½ cup sugar
• 1 teaspoon rice wine vinegar
• ½ teaspoon salt
• 1 heaping tablespoon cornstarch.
  

1) Butterfly the chicken breasts, then slice them lengthwise into 1/2-inch thick strips. Cut the strips in half, place in a bowl and refrigerate.

2) In a medium bowl, beat the eggs until smooth. Gradually beat in 1/2 cup of the potato flour. Mix in the baking soda and 1 teaspoon of the salt. Cover and refrigerate for 30 minutes. Place the remaining potato flour in a bowl, season with the remaining 1/2 teaspoon salt and set aside.

3) Prepare the sauce: Combine the lemon juice and zest, sugar, vinegar, salt and 3/4 cup water in a saucepan and place over medium heat. In a bowl, stir together 1/2 cup of the sauce and the cornstarch. Transfer this mixture back to the pan. Simmer for 15 minutes.

4) Place a wok over medium-high heat and add the oil. Working in batches, cook the chicken: dredge a small portion of chicken in the egg mixture. Shake off excess egg from the chicken and coat it in the seasoned potato flour. Shake again. Lower the chicken into the hot oil one piece at a time. Cook until crisp, about 2 minutes per side. Drain on paper towels. Arrange chicken in a shallow bowl. Reheat the sauce and pour it over the chicken. Serves 4.