Preparation / Directions:
pound breast halves to flatten slightly, without tearing arrange into a glass baking pan combine 2 teaspoons salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well pour over chicken, turning to coat well cover and chill for 15-30 minutes add egg-mix well combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, lemon zest, and lime zest-mix well, and set aside place remaining cornstarch into a shallow bowl or plate dredge chicken in cornstarch, coating evenly on all sides, shake off excess heat a wok, skillet, or saute pan, over a moderately-high flame add oil and allow to heat briefly add chicken and fry until golden and crisp drain well on paper towels pour off oil stir sauce mixture and pour into pan heat and stir until thickened, remove from heat bias-slice chicken into bite-size pieces arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture garnish with lemon and lime slices, or as desired serve hot
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