Chicken in Lemon-Plum Sauce

Title: Chicken in Lemon-Plum Sauce
Categories: Chicken, Sauces, Entertain
Yield: 6 servings

2 c Peanut oil
1 ts Baking powder
6 oz Rice noodles
2 c Ice water
2 lb Chicken breasts, boned & cut into chunks
1 tb Oil

LEMON PLUM SAUCE:
2 Lemons, thinly sliced
1 tb Oil

MARINADE:
1/4 Inch ginger root, mashed
2 tb Sherry
1 Clove garlic, crushed
2 tb Soy sauce
2 tb Honey
1/4 ts Mixed vegetable seasoning
2 c Chicken broth
2 ts Fresh ginger, grated
1/2 c Lemon juice
1 ts Honey
3/4 c Bottled plum sauce

BATTER:
1 pn Salt
1 c Whole wheat or rice flour
2 tb Sherry
1/2 c Arrowroot
1 Grated lemon peel
1/2 ts Soy sauce
2 1/2 tb Arrowroot

Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally set aside, but keep warm. Heat peanut oil in wok or fry pan until very hot, about 400 degrees deep fry noodles until puffed, about 1/2 minute drain set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve.

Serves 6.