3/4 lb. skinned chicken breasts

MARINADE:

1/2 tsp. salt
2 tsp. rice wine
1 tsp. soy sauce
1 egg yolk
1/8 tsp. pepper

SAUCE:

1/4 c. sugar
1/4 c. chicken broth
2 tbsp. water
Juice of 1 lemon, about 1/4 c.
1/2 tsp. salt
2 tsp. cornstarch
1 tsp. sesame oil

Prepare marinade, cut up chicken into bite size pieces and marinate for 30 minutes. Prepare sauce and set aside. Combine 6 tablespoons cornstarch and 2 tablespoons flour. Dredge chicken pieces in mixture and cook in about 1 1/2 to 2 cups vegetable oil. Heat oil on high 30 seconds before adding chicken, until browned. Drain chicken and place on platter. Empty wok or saute pan of oil except for 1 teaspoon oil and then add sauce. Broil until it thickens. Add 1 tablespoon vegetable oil and pour over chicken pieces. Serve with steamed white rice.