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.