Lemon Chicken

Source: Dad

Ingredients:
1 1/2 lb boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon grated fresh ginger
2 egg yolks
2 Tablespoons cornstarch
peanut oil for deep frying
1 teaspoon sesame oil

Lemon Sauce:
2 Tablespoons lemon juice
1 1/2 Tablespons sugar
2 teaspoons light soy sauce
1 Tablespoon cornstarch
2 drops yellow food coloring (optional)

Directions:
1. Cut the chicken into 1/2 inch cubes. Place the pieces in a bowl, add salt, ginger, and egg yolks; mix well. Sprinkle the cornstarch over and mix again. Cover the bowl and chill for at least 30 minutes.
2. Combine the sauce ingredients in a small bowl, with 9 tablespoons of water.
3. Heat a wok, add about 2 cups (16 fl ox) peanut oil and when hot, drop in the chicken, one piece at a time until 1/3 of the pieces have been added. Fry over medium heat until the chicken meat is cooked through but do not allow t brown - cut a piece of chicken in half to test. Drain the cooked pieces, then cook remaining chicken meat in the same way.
4. Drain the oil into a heatproof container.
5. Return the wok to the heat, pour in the sauce mixture first giving it a little stir to ensure that the cornstarch is not settled at the bottom. Stir until it boils and thickens. Add the chicken meat and sesame oil, toss quickly to coat, and serve immediately. Garnish with fresh lemon slices.

Serve with steamed rice. Serves 4-6