2 lbs. chicken breast, skin and bone
1 c. chicken broth
2 tbsp. sugar
1 tbsp. cornstarch
2 tsp. fine shredded lemon peel
3 tbsp. lemon juice
1 beaten egg
1/4 c. cornstarch
1/4 c. flour
1/4 c. water
1/2 tsp. salt
3 green onions, diced
3 c. shredded lettuce
Cooking oil

Cut chicken into 1 inch cubes - sauce - in small bowl combine chicken broth, sugar, 1 tablespoon cornstarch, lemon peel and lemon juice. Put oil in frying pan about 1 1/2 to 2 inches deep.

In mixing bowl mix egg, 1/4 cup cornstarch, flour, water and salt. Beat until smooth. Dip chicken pieces in batter. Fry 6 or 7 at a time, about 4 minutes or until golden brown - drain on paper towel. Stir fry green onion in 1 tablespoon hot oil until crisp tender. Add sauce and cook and stir until thick and bubbly. Cook and stir 2 minutes more. Add chicken, stir to coat with sauce - serve over lettuce.