Lemon Chicken Ning Mung Ja Gai Yuk

Mix cornstarch, flour and egg. Add enough water to make smooth batter (au rouban). Bring sugar, lemon juice, water and food coloring to a boil. Mix cornstarch with water and add gradually to boiling mixture until sauce thickens. Cover and reduce heat to warm. Heat oil to 375F. Dip chicken in coating and drop into oil. Brown in oil for 3-4 minutes. If pot is small, fry in two batches so that temperature of oil does not drop too much on addition of meat, and allow oil to reheat between batches. When second batch is almost done, put first batch back in to reheat. Remove meat from oil, drain on paper towels. Serve on bed of shredded lettuce with sauce over or on side. Garnish with sliced lemon.