Heat canola oil on medium-high in a deep frying pan (or use a deep fryer at about 300 degrees.)
In a bowl mix the batter ingredients. Dip each piece of chicken into batter and fully coat, then drop in hot oil. I usually do about 5 to 6 at a time in the oil. Cook each piece about a minut on each side, the remove from oil using a slotted spoon and place on paper towel. Repeat unti all chicken has been cooked. Set aside.
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For sauce, pot broth, sugar and garlic powder in a saucepan. Finely grat 1/2 of the leom's peel and add to the broth, then cut the lemon and squeeze the juice out into the sauce. In a cup, mix the ocrnstarch and 1/4 cup water and stir to remove lumps. While heating sauce on amedium heat, add cornstarch and water mixture, stirring constantly until sauce comes to a boil and thickens.
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