| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chicken, Chinese | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Chicken breast |
| 1/2 | t | Salt |
| 1/2 | T | Wine |
| 1/2 | T | Light soy sauce |
| 1 | T | Cornstarch |
| 1 | T | Cold water |
| 1 | Egg yolk | |
| 1/8 | t | Pepper |
| 8 | c | Oil |
| 6 | T | Cornstarch |
| 3 | T | Flour |
| 3 | T | Lemon juice, fresh |
| 3 | T | Soup stock |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 1 | t | Sesame oil |
| 3 | Drops yellow food coloring |
INSTRUCTIONS
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.
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