| Trim the chicken meat. Marinate in the salt, pepper and wine for 25-30 minutes. coat the chickcen with the egg and flour paste. Deep fry the chicken pieces in hot oil (180/350) until golden brown. Remove and drain. cut each breast into bite size pieces and arrange on a serving dish. Heat 1 tablespoon of oil in a wok or saucepan and mix in the lemon sauce (see separate recipe) blend well and pour evenly over the chicken. garnish with the lemon slices and serve hot. |