Im not really sure about the procedure but I think this is pretty much it. haha!

Ingredients:

2 Kilos of fillet chicken breasts, cut into bite-size pieces 8 lemon 6 packs of Lee Kum Kee Lemon Chicken Sauce 2 boxes of cornstarch 6 eggs, beaten salt for seasoning Oil spring onion for garnish

Instructions: 1. 2. 3. 4. 5. 6. 7. Cut 4 lemon into half and squeeze the juices into a container Marinate the chicken into lemon juice for around 30 minutes Coat chicken in beaten egg. Dredge in cornstarch. Deep fry in hot oil for 4 minutes or until golden brown Do steps 4-6 until all chicken are done. For a kilo of chicken, heat around 4 packs of Lee Kum Kee Sauce for Lemon Chicken with the cooked chicken. Stir well until heated through 8. Garnish it with a little bit of lemon juice, lemon slices and minced spring onion Lemon Sauce 1/2 cup sugar 1 tablespoon cornstarch Dash salt 1 cup water 2 tablespoons margarine or butter 1 tablespoon grated lemon peel 2 tablespoons lemon juice Directions Combine sugar, cornstarch, and salt in medium saucepan; mix well. Gradually stir in water. Bring to a boil; cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat. Stir in margarine, lemon peel and lemon juice; mix well. Serve warm.