1 lb boneless, skinless chicken breasts

Marinade for chicken:

1/2 t salt
1/2 T rice wine
1/2 T soysauce
1 T cornstarch
1 T cold water
1 egg yolk
1/8 t black pepper

Seasoning sauce:

3 T sugar
3 T lemon juice
3 T soup stock or water
1/2 t salt
2 t cornstarch
1 t sesame oil
3 drops yellow food coloring

Chicken coating:

6 T cornstarch
3 T flour

• Cut chicken into 1 1/2 inch wide, 2 inch long thing slices and marinate for at least 10 minutes
• Mix seasoning sauce in a small bowl
• Mix coating ingredients on a plate and coat each piece of chicken chicken
• Deep fry chicken slices until golden. Drain and remove to platter.
• Heat 1 T vegetable oil and stir fry the seasoning sauce until boiling and thickened. Pour over chicken slices. Serve hot.
  

  I think this recipe is FAR better than the stuff you get in a Chinese restaurant!

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