Ingredients:

3/4 lb Chicken breast
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
--------- FOR COATING ---------
8 c Oil
--------- 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
3 Drops yellow food coloring

Method:

** 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)