---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 4 Servings
     3/4 lb Skinless boneless chicken br
     1/2 ts Salt
       2 ts Rice wine; or dry sherry
       1 ts Soy sauce
       1    Egg yolk
     1/8 ts Pepper
            -----lemon sauce-----
     1/4 c  Sugar
     1/4 c  Chicken broth
       2 tb Water
     1/2 ts Salt
       2 ts Cornstarch
       1 ts Sesame oil; (or vegetable oi
            Juice of one lemon; (about 1
            -----for frying-----
       6 tb Cornstarch
       2 tb All-purpose flour
       8 c  Oil; for deep-frying
       1 tb Vegetable oil
       1    Sliced lemon; if desired
   Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher
   Lapoint) Cut chicken breasts into very thin 2 by
   1-1/2 slices. Combine marinade ingredients in a
   medium bowl.  Add chicken; mix well.  Let stand 15
   minutes Combine ingredients for lemon sauce in a small
   bowl; mix well and set aside Mix flour and cornstarch
   in a medium bowl. Dip chicken in flour mixture to
   coat.  Heat 8 cups oil in a wok over medium-high heat
   to 350 degrees F (175 degrees C).  Reduce heat to low.
   Carefully lower flour-coated chicken into hot oil with
   a slotted metal spoon. Deep fry 30 seconds to a
   minute, until chicken is light golden.  Remove chicken
   with a slotted spoon, draini well over wok.  Arrange
   on a platter. Remove oil from wok except 1 teaspoo
   Heat oil remaining in wok over medium heat.  Stir
   Lemon Sauce into hot oil. Bring to a boil.  When sauce
   thickens slightly, add 1 tablespoon vegetable to make
   sauce glossy. Stir sauce and pour over chicken.
   Garnish with lemo slices and serve immediately.
   Makes 4 servings.