Preparation:
pound breast halves to flatten slightly, without tearing arrange into a glass baking pan combine salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well pour over chicken, turning to coat well cover and chill for 15-30 minutes add egg-mix well combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, lemon zest, and lime zest-mix well, and set aside place remaining cornstarch into a shallow bowl or plate dredge chicken in cornstarch, coating evenly on all sides, pat firmly with your hands to remove all excess heat a wok, skillet, or saute pan, over a moderately-high flame add oil and allow to heat briefly add chicken and fry until golden and crisp drain well on a cooling rack and blot with paper towels pour off oil stir sauce mixture and pour into pan heat and stir until thickened remove from heat bias-slice chicken into bite-size strips arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture garnish with lemon and lime slices, or as desired serve hot, with hot cooked rice |
