Cantonese Lemon Chicken

Pat the chicken dry with paper towels.

For batter, combine flour, corn starch and salt.

Add the water and 2 tsps of oil, beat until smooth.

Heat a wok with 2-inch of cooking oil to 365°F.

Dip the chicken into the batter, swirling to coat.

Allow the excess batter to drip off Fry the chicken, a few pieces at a time, for 4-5 minutes or till golden brown, turning once.

Remove from wok and drain on paper towels.

Arrange on a serving platter and keep warm in a 300“F oven.

For sauce, combine all the ingredients, cook and stir in a saucepan until thick and bubbly.

Cook for 2 minutes, add the shivered onions and stir to coat.

Drizzle the sauce over chicken and serve Garnish with lemon slices.