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 8 c Oil
FOR COATING:
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 3 Drops yellow food coloring 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.