| 1 | Procedure: 1). |
| 2 | After removing the chicken skin, cut into 1 - ?inch-wide 2 inch-long thin slices. |
| 3 | Marinate with the salt, wine, soysauce, cornstarch, water, egg yolk and pepper. |
| 4 | Soak about 10 minutes. |
| 5 | 2). |
| 6 | Mix seasoning sauce in a small bowl. |
| 7 | 3). |
| 8 | Mix 6 tb. of cornstarch and 3 tb of flour on a plate. |
| 9 | Use it to coat each piece of the chicken. |
| 10 | Deep fry the chicken slices over low heat about ?minute until golden. |
| 11 | Reheat oil very hot. |
| 12 | Deep fry the chicken again for 10 more seconds. |
| 13 | Drain and remove to a platter. |
| 14 | 4). |
| 15 | Heat another 1 tb of oil. |
| 16 | Stir fry the seasoning sauce, when it boils and thickens, splash 1 tb of hot oil to make the sauce shine. |
| 17 | Pour the sauce onto the fried chicken slices. |
| 18 | Serve hot. |
| 19 | (garnish the platter with some sliced lemon and parsley). |
| 20 | Note: if you like a more sour taste, squeeze the juice from the lemon on the chicken slices |
