6 chicken breasts, boned and skinned
2 whole eggs, lightly beaten
1/2 c. water
1/2 tsp. salt
1 tsp. peanut oil
1 1/2 tbsp. cornstarch
2 pinches white pepper
Cornstarch to dust chicken
Peanut oil
Juice of one fresh lemon
1 1/2 c. water
1 1/2 tbsp. white vinegar
3/4 c. brown sugar
Pinch of salt
2 tsp. custard powder
1/2 lemon sliced for garnish
1/2 c. almond slices for garnish

Slit the chicken breasts almost in half and pound to 1/4 inch thickness. Mix together the eggs, water, salt, peanut oil, cornstarch, and white pepper. Marinate the chicken breasts in this mixture for about 15 minutes, making sure that all of the chicken is covered. Remove the chicken from the marinade and dust with cornstarch. Fry the chicken in a skillet in about 2 inches of peanut oil until it is golden brown. This should take about 10 minutes. Remove the chicken from the oil and drain on paper towels.

In a saucepan, mix the lemon juice, 1 1/2 cups water, vinegar, brown sugar, salt, and custard powder. Bring to a rapid simmer and simmer until the mixture is thick enough to coat the back of a spoon. Pour the sauce over the chicken and garnish with lemon slices and almonds. Yield: 6 portions.