4 whole chicken breasts, boned and skinned
2 tbsp. Kikkoman soy sauce
1 tsp. salt
1 tbsp. gin (sometimes I add a bit more)

Marinate chicken breasts in soy sauce, salt, and gin for at least 30 minutes. Beat 3 egg whites until frothy. Drain the chicken well, toss in the egg whites, coat with cornstarch, and brown on both sides in 1/2 inch of vegetable oil.

While the chicken is frying, combine the following for the sauce:

SAUCE:

1/2 c. sugar
1/2 c. white vinegar
1 c. chicken broth
1 tbsp. cornstarch in 2 tsp. cold water
1 tsp. lemon rind, finely chopped

Prepare the following to add to the sauce: 1/2 lg. green pepper, cut julienne 3 scallions, cut julienne 1/2 c. shredded pineapple 1/2 head lettuce, shredded 1 (1 oz.) bottle lemon extract

Place the lettuce on a platter. When chicken is browned, place sliced chicken breast pieces on the bed of lettuce. Heat the sauce (don't boil), put the vegetables and pineapple in the sauce. Once the sauce is warm to the point where it is steaming gently, then take the sauce off the burner and add the lemon extract. Don't add the lemon extract while the sauce is heating or you'll lose too much of the effect of the lemon extract. Pour the sauce over the chicken and serve immediately. A bowl of white rice goes very well. Serves 4 to 6.