Chicken With Lemon Sauce

3/4 lb Chicken Breasts, Chopped into bite-size pieces

MARINADE
1/2 tsp Salt
2 tsp Rice Wine
1 tsp Soy Sauce
1 Egg Yolk
1/8 tsp Pepper

LEMON SAUCE
1/4 c Sugar
1/4 c Chicken Broth
2 tbsp Water
1/2 tsp Salt
2 tsp Cornstarch
1 tsp Sesame Oil
5 tbsp Butter
1/4 c Lemon Juice
1 tsp Lemon Rind

FOR FRYING
6 tbsp Cornstarch
2 tbsp All-Purpose Flour
Butter
Oil, for deep-frying

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 oil in a wok over medium-high heat. Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry until chicken is light golden. Remove chicken with a slotted spoon, drain well. Arrange on a platter.

Heat 1 tbsp oil and butter over medium heat. Stir in Lemon Sauce.
Bring to a boil. When sauce thickens slightly, add 1 tblsp vegetable oil to make sauce glossy.
Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately.