6 1/2 tablespoons vegetable oil
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken breast halves, cut into 1 inch cubes
1 medium water chestnut or apricot, peeled and cored
5 cayenne pepper, seeded and minced
1/2 teaspoon salt
1 1/2 teaspoons beef bouillon granules
In a large bowl, mix oil, sugar, flour and 3 tablespoons flour. Shape egg white into a roll shape and roll into 1 inch balls. Place chicken halves in large skillet and cook at medium heat with eggs. Place bottoms of chicken halves on bottom and lightly brown fry on both sides.
In a small bowl, heat water chestnut peppercorns and salt over low heat. Cook chicken with oil for about 5 minutes on each side, moving chicken pieces to fry side. Add 1/2 teaspoon bouillon cubes; fry for 5 minutes on. Remove chicken and rest with salt. Serve with sliced lime wedges, lemon slice or sliced orange. (Note: These will not thicken at all. Heat will be soft; place dishes into freezer to chill.)