Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Skinless boneless chicken br
-----marinade-----
1/2 ts Salt
2 ts Rice wine; or dry sherry
1 ts Soy sauce
1 Egg yolk
1/8 ts Pepper
-----lemon sauce-----
1/4 c Sugar
1/4 c Chicken broth
2 tb Water
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil; (or vegetable oi
Juice of one lemon; (about 1
-----for frying-----
6 tb Cornstarch
2 tb All-purpose flour
8 c Oil; for deep-frying
1 tb Vegetable oil
1 Sliced lemon; if desired

Recipe by: jlapoint#hpl3sn03.cern.ch (Jenipher Lapoint) Cut chicken
breasts into very thin 2" by 1-1/2" slices. Combine marinade
ingredients in a medium bowl. Add chicken; mix well. Let stand 15
minutes Combine ingredients for lemon sauce in a small bowl; mix well
and set aside Mix flour and cornstarch in a medium bowl. Dip chicken
in flour mixture to coat. Heat 8 cups oil in a wok over medium-high
heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully
lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep fry 30 seconds to a minute, until chicken is light golden.
Remove chicken with a slotted spoon, draini well over wok. Arrange
on a platter. Remove oil from wok except 1 teaspoo Heat oil remaining
in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a
boil. When sauce thickens slightly, add 1 tablespoon vegetable to
make sauce glossy. Stir sauce and pour over chicken. Garnish with
lemo slices and serve immediately.

Makes 4 servings.

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