• 2 cup Chicken Stock
• 1 Nos Chicken Breast
• Salt
• 1 Tsp Black Pepper
• 1 Tsp Dark Soya Sauce
• 1 Tbsp Chopped Garlic
• 1 Nos Egg
• ½ Cup Maida
• ½ Cup Corn Flour
• Oil For Deep Frying
• 2 Nos Lemon
• 2 Tsp Powdered Sugar
• Salt To Taste
• 1 Nos Lemon Slices
• 2 Nos Green Chillies Slit
• 1 Tsp Chopped Ginger
• ½ Pinch Food Grade Lemon Colour
• Oil
• 1 Tsp Chopped Garlic
• 1 Cup Spring Onion Bulbs
• 1 Tsp Sesame Seeds
• 1 Tsp Chopped Spring Onion

Method:
Reduce Two Cups Of Chicken Stock To Half
Butterfly The Chicken Breast Into Two And Cut Into Uniform Thin Slant Slices
Marinate The Chicken With Salt, Black Pepper, Chopped Garlic, Egg, Maida And Corn Flour
Heat Oil In A Pan And Deep Fry Till Crisp.
For The Sauce Add Lemon Juice Of Two Lemons In The Stock
Add Sugar And Stor Till It Dissolves
Add Salt To Taste, Lemon Slices Without Seeds For Two Minutes To Infuse Lemon Flavor
Add Slit Green Chillies And Ginger
And Reduce The Stock
Add A Pinch Of Edible Food Grade Yellow Colour.
Finally, Add Corn Flour Slurry To Make A Thick Sauce
Heat Oil In A Fry Pan Add Chopped Garlic And Cook Till It Is Golden Brown
Add Slices Of Spring Onion Whites And Toss On High Flame
Add Chicken, Sesame Seeds And A Ladle Of Sauce To Coat The Chicken
Finally, Add Spring Onion And Serve Immediately