Marinade:
1/2 teaspoon (2.5 ml) salt
2 teaspoons (10 ml) rice, white or dry sherry wine
1 to 2 teaspoons (5-10 ml) Superior soy sauce (light soy is okay,
but the store brand light is actually closer than
Kikkoman IMO)
1 egg yolk
1/8 (.6 ml) teaspoon pepper
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1 to 1.5 pounds boneless, skinned chicken breasts, cut into
1.5 to 2-inch bite-sized pieces
6 tablespoons (90 ml) cornstarch
2 tablespoons (15 ml) flour
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Lemon Sauce:
1/4 cup sugar (60 ml) sugar
1/4 to 1/2 cup (60-120 ml) homemade or kosher chicken broth
2 teaspoons (10 ml) cornstarch
1 to 1.5 teaspoons (5 to 7.5 ml) sesame oil
1/4 to 1/3 cup (60-72.5 ml) fresh or concentrated lemon juice
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oil for deep frying
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In a medium-sized bowl, blend marinade ingredients. Add chicken
pieces to marinade, and let stand 15 minutes.

In a small bowl, blend 6 tablespoons cornstarch and the flour.
Coat chicken pieces, one by one, in this mixture.

In another small bowl, blend Lemon Sauce ingredients until
well-blended, and set aside.

Heat oil for deep-frying pan to approximately 350?. Place coated
chicken pieces in heated oil, and deep-fry until light golden color,
about 3 minutes. Place pieces of chicken on absorbent paper
towels when done frying. Arrange on attractive platter.

Remove 1 teaspoon (5 ml) of the heated deep-frying oil from fryer,
and place in 1 quart saucepan. When this oil has been reheated
in pan, stir Lemon Sauce into oil, and bring to a boil. When slightly
thickened, remove pan from heat.

Pour sauce over chicken pieces at once, before allowing sauce to
cool, evenly coating chicken. Serve immediately.

Serves 4-6, depending on rest of menu. For added flavor and eye
appeal, garnish with fresh lemon slices or twisted fresh slices.
Remember, the more lemon juice you add, the more tart the flavor.

Till next time, bon appetit!

Michelle Young