4 small skinless chicken breast fillets 1 tsp sesame oil 1 tbsp dry sherry 1 egg white, lightly beaten 2 tbsp cornstarch 1 tbsp vegetable oil salt and ground white pepper chopped cilantro leaves & scallions and lemon wedges, to garnish For the sauce 3 tbsp fresh lemon juice 2 tbsp lime cordial 3 tbsp sugar 2 tsp cornstarch 6 tbsp cold water 1. Arrange the chicken breast fillets in a single layer in a shallow bowl. Mix the sesame oil with the sherry and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over the chicken, cover and marinate for 15 minutes. 2. Mix together the egg white and cornstarch. Add the mixture to the chicken and turn the chicken with tongs until thoroughly coated. Heat the vegetable oil in a nonstick frying pan or wok and fry the chicken fillets for about 15 minutes, until the fillets are golden brown on both sides. 3. Meanwhile, make the sauce. Combine all the ingredients in a small pan. Add 1/4 teaspoon salt. Bring to a boil over low heat, stirring constantly until the sauce is smooth and has thickened slightly. 4. Cut the chicken into pieces and arrange on a warm serving plate. Pour the sauce on top, garnish with the cilantro leaves, scallions and lemon wedges and serve. Source: "The Asian Kitchen" by Lilian Wu published by Barns & Noble Books