2-3 chicken breasts (or 5-6 half breasts)
Marinade:Approx. 1/8 – 1/4 tsp Orange Oil,Approx. 1/4 – 1/2 tsp Lemon Oil
Breading:1/2 cup Corn Starch,OR Cornflakes
For Sauce : All Following
8 tbsp Lemon Juice
6 tbsp Sherry / Chinese Cooking Wine
3 tbsp Honey
2 thick slices fresh Ginger
Notes: Orange and Lemon oils should not be in prolonged contact with plastic utensils or bowls. The capfuls in question are from bottles approximately
the size of the usual small extract bottles
Rub one small capful (approx. 1/4 to 1/2 teaspoon) of lemon oil and
1/2 small capful (approx. 1/8 to 1/4 teaspoon) of orange oil onto the chicken.
Let sit for 10-20 minutes.
Method I: Frying
In a large skillet, heat peanut oil sufficient to fry the chicken. When the oil is very hot,
add the two Ginger slices to the oil. Coat the chicken breasts with corn starch. Add the
coated chicken breasts to the oil, and fry until crispy, golden brown. Remove and drain the breasts.
Pour off all but 2 tbsp of the peanut oil, and put the pan back over low heat. Add the remaining ingredients, and simmer for 5 minutes. While the sauce is simmering, cut the chicken breasts into slices. Then add the chicken slices to the sauce, spooning the sauce over the chicken, and remove from heat.
Method II: Baked
Put the cornflakes in a plastic bag, and crush them into as fine a mixture as you can. Put the chicken in the big, and shake well, then place the chicken pieces in a baking plate and put them in an oven at 350 degrees until cooked.
Construct the sauce by heating the liquid ingredients in a sauce pan and then pouring over the cooked chicken, optionally you may cook in ginger to taste.