3/4 lb. chicken breast
1/2 tbsp. salt (to marinate) chicken
1/2 tbsp. wine
1/2 tbsp. light soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
1 egg yolk
8 c. oil
6 tbsp. cornstarch (to coat chicken)
3 tbsp. flour
3 tbsp. sugar
3 tbsp. fresh lemon juice
3 tbsp. soup stock
1/2 tbsp. salt
1 tbsp. 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 tablespoons of cornstarch and 3 tablespoons of flour on a plate. Use it in 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 the platter.

4. Heat another 1 tablespoon of oil. Stir fry the seasoning sauce. When it boils and thickens, splash 1 tablespoon of hot oil to make the sauce. Pour the sauce into the fried chicken slices. Serve hot. Garnish the platter with some sliced lemon and parsley.