Cantonese Lemon Chicken


2 whole large chicken breast, skinned, boned, and halved
1 beaten egg
1/4 cup corn starch
1/4 cup all-purpose flour
cooking oil for deep frying
1 cup chicken broth
2 tablespoons sugar
1 tablespoon cornstarch
1 lemon, thinly sliced
3 green onions, bias sliced into 1-inch pieces
1 tablespoon cooking oil
shredded lettuce

Cut chicken into 1-inch pieces. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup water, and 1/2 teaspoon salt. Dip chicken in egg mixture. Fry, 5 or 6 pieces at a time, in deep hot oil(365°) 5 or 6 minutes. Drain; keep warm. Combine the broth, sugar, and 1 tablespoon cornstarch. In a wok stir-fry lemon and onions in hot oil 1 minute. Add broth mixture. Cook and stir till bubbly; cook 2 minutes. Toss with chicken. Spoon over lettuce. Serves 4