Make sauce by combining chicken broth, lemon juice, soy sauce, brown sugar and lemon zest in small saucepan. Set aside.

In bowl, beat egg lightly with salt and white pepper. Dredge the chicken with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let it stand for 5 minutes. Just before cooking, shake off the excess cornstarch.

In wok, heat oil until hot. Pan fry the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with slotted spoon and drain on paper towels.

Bring sauce to boil over medium heat; add cornstarch solution and cook, stirring, until the sauce boils and thickens.

Cut the chicken across the grain into 1/2" slices. Place chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

Garnish with lemon slices and cilantro.

Good with Stir-Fried Assorted Vegetables (see recipe)

Description: "From Chinese Cooking for Dummies by Martin Yan"

Per Serving (excluding unknown items): 238 Calories; 18g Fat (67.7% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0