3/4 lb Chicken breast
FOR MARINADE:
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Corn starch
1 tb Water; cold
1 Egg yolk
1/8 ts Pepper
8 c Oil
FOR COATING:
6 tb Corn starch
3 tb Flour
FOR SEASONING SAUCE:
3 tb Fresh lemon juice
3 tb Soup stock
1/2 ts Salt
2 ts Corn starch
1 ts Sesame oil
3 dr Yellow food coloring
After removing the chicken skin, cut into 1 to 1/2" wide, 2"
long thin slices. Marinate with the salt, wine, soy sauce,
corn starch, water, egg yolk and pepper. Soak about 10 minutes.
Mix seasoning sauce in a small bowl. Mix 6 tb corn starch and
3 tb 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. Heat another 1 tb
oil. Stir fry the seasoning sauce, when it boils and thickens,
splash 1 tb 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.
