Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Chicken breast

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

------------------------FOR COATING-----------------------------
6 tb Cornstarch 3 tb Flour

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

** Procedure:

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.

Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by
Chiu-Yu Printing Co, Ltd (1974)

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