3/4 lb Chicken breast

–FOR MARINADE–
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

–FOR COATING–
6 tb Cornstarch
3 tb Flour

FOR SEASONING SAUCE
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 – 1/2 inch-wide 2 inch-long
thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water,
egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a
small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use
it to coat each piece of the chicken. Deep fry the chicken slices over low
heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat
another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and
thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce
onto the fried chicken slices. Serve hot. (Garnish the platter with some
sliced lemon and parsley). Note: If you like a more sour taste, squeeze the
juice from the lemon on the chicken slices.