3/4 lb. boneless chicken breast
1/2 tsp. salt
2 tsp. rice wine or sherry
1 tsp. soy sauce
1 egg yolk
1/8 tsp. pepper

LEMON SAUCE:

1/2 c. sugar
1/2 c. chicken broth
4 tbsp. water
1/2 tsp. salt
4 tbsp. cornstarch
2 tsp. sesame oil
1/2 c. lemon juice

Cut breast into 2 x 1 1/2 inch strips or smaller. Marinate in first 5 ingredients. Combine ingredients for lemon sauce, mix and set aside. Mix 12 tablespoons cornstarch and 4 tablespoons flour and coat chicken. Heat 2 cups of oil in wok and cook chicken a little at a time 30 seconds or until golden. Arrange on platter. Remove all but 1 teaspoon oil from wok. Heat on medium, stir lemon sauce into hot oil. Bring to a boil, when sauce thickens slightly. Add 1 tablespoon oil to make sauce glossy. Pour over white rice. Garnish with lemon slices.