1 cup chicken broth
1 cup fresh lemon juice
1 1/2 teaspoon dark soy sauce
3/4 cup packed brown sugar
6 tsp. Lemon zest (lemon rind)
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds (see note)

Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar, and lemon zest in a small saucepan; set aside. In a bowl, beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking, shake off the excess cornstarch. In a wok, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time, turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring until the sauce boils and thickens. Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
Note: To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly colored and release their aroma, after 3 to 4 minutes, remove them from the heat immediately to avoid burning them.
Variation: Place on Rice. Use Steamed Savoy Cabbage to place around dish.

1/2 cup Aunt Jemima Enriched White Corn Meal
1/2 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon pepper
2 to 3 1/2 lb. Broiler-fryer, cut up
1/2 cup milk
1/3 cup butter or margarine, melted

Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with corn meal mixture, Place chicken, skin side up, in large shallow baking pan; drizzle butter over chicken. Bake in preheated moderate oven (375°F.) about 50 to 55 minutes or until done.
VARIATION: Substitute 1 tsp. Basil leaves, crushed, for chili powder.

1 1/2 cups buttermilk
2 tablespoons lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon celery salt
1 (2½ to 3 pound) broiler-fryer, cut up and skinned
1 cup all-purpose flour
Vegetable oil

Combine first 6 ingredients; mix well. Place chicken in a shallow pan, and pour buttermilk mixture over top. Cover and refrigerate at least 3 hours or overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels.