LEMON SAUCE:

3 tbsp. sugar
3 tbsp. fresh lemon juice
3 tbsp. soup stock
1/2 tsp. salt
2 tsp. cornstarch
1 tsp. sesame oil
3 drops yellow food coloring

CHICKEN:

3/4 lb. chicken breast
1/2 tsp. salt
1/2 tbsp. wine or sake
1/2 tbsp. light soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
1 egg yolk
1/8 tsp. pepper
8 c. oil
6 tbsp. cornstarch (coat chicken)
3 tbsp. flour

1. After removing the chicken skin, cut into 1 1/2 to 2 inch long thin slices. Marinate with salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

2. Mix soy sauce in same bowl.

3. Mix 6 tablespoons cornstarch and 3 tablespoons flour on plate. Use it to coat each piece of chicken. Deep fry the chicken pieces over low heat until golden. Reheat oil very hot, deep fry the chicken again for 10 minutes. Drain and remove to a platter.

4. heat another tablespoon oil, stir fry the sauce ingredients. When it boils and thickens, splash 1 tablespoon of hot oil to make sauce shine. Pour the sauce over the fried chicken slices. Serve hot. Garnish with some lemon and parsley.

Note: If you like a more sour taste, squeeze the juice form the lemon onto the chicken.