Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         chicken breasts -- skinless boneless
                        -----marinade-----
     1/2  teaspoon      salt
   2      teaspoons     rice wine -- or dry sherry
   1      teaspoon      soy sauce
   1                    egg yolk
     1/8  teaspoon      pepper
                        -----lemon sauce-----
     1/4  cup           sugar
     1/4  cup           chicken broth
   2      tablespoons   water
     1/2  teaspoon      salt
   2      teaspoons     cornstarch
   1      teaspoon      sesame oil -- (or vegetable oil)
   1                    lemon -- juice of
                        -----for frying-----
   6      tablespoons   cornstarch
   2      tablespoons   all-purpose flour
   8      cups          oil -- for deep-frying
   1      tablespoon    vegetable oil
   1                    sliced lemon -- if desired

Preparation:

Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes. Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350F F (175F C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draining well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately. Makes 4 servings.