Ingredients
Chicken
3-8 oz  Chicken breasts, boneless, skinless, cut in strips
1/3 cup  Vegetable oil
1 tsp  Garlic powder
1/2 tsp  Ground black pepper
2 1/2 tbsp Hacomat Seasoning
1 ea  Egg, for dredging
2 cup  Cornstarch, for dredging
1/4 cup  Water

Lemon Sauce
1 cup  Chicken Base, prepared stock
1 tbsp  Lemon Compound
2 tbsp  Low sodium soy sauce
2 tsp  Dark brown sugar
1 tsp  Lemon Zest
1 tbsp  Garlic, minced
1 tsp  Ginger, minced
1/2 tbsp  Pro Thick
1 cup  Water
1/4 cup  Green onions, scallions, cut diagonal small pieces

Chicken Stock
1 tsp  Chicken base
1 cup  Water, boiling

Garnish
1/3 cup  Sesame Seeds, toasted, for garnish
*you may use both light and Black Sesame Seeds for extra color.

Preparation
Chicken
In a medium bowl, beat the egg lightly with water, season with 1/2 tablespoon of Hacomat. Place the cornstarch in a shallow dish,season with 1/2 tablespoon of Hacomat. Season the chicken strips with the remaining Hacomat, black pepper and garlic powder. Dredge chicken strips in cornstarch and then dip them into the eggwash, being careful so that the chicken strips do not stick together, place on a baking sheet. In a wok, heat the oil over medium-highheat until hot but not smoking. Add the chicken strips (making sure not to over crowd the pan.) Cook them for about 2-3 minutes, until golden brown and crisp, turning once. Remove with a slotted spoon and drain them on paper towels.

Chicken Stock
Dissolve Chicken Base in boiling water and stir.

Lemon Sauce
In a bowl prepare the sauce by combining the Chicken Base, Lemon Compound, brown sugar and Lemon Zest. Set aside. In a small bowl, dissolve the Pro Thick in the remaining cup of water. Pour nearly all the oil out of the wok. Add ginger and garlic and stir-fry for 30 seconds, add half of the green onions. Add lemon mixture, stir to combine, and bring to a boil. Add the soy sauce and the Pro Thick mixture to the lemon mixture and stir with a wisk as it cooks until thickened (when cooking with Pro Thick remember to wait a few minutes to measure the thickness you desire, if not thick enough add a pinch more of Pro Thick to the sauce). Return the chicken strips to the wok and stir-fry until warmed through and combined with the sauce, 1 to 2 minutes. Remove from the heat and serve.

Setting
Garnish by sprinkling the chicken with toasted sesame seeds and the remaining green onions.

Specialty Ingredients
#417 HACO-Swiss CHICKEN BASE
#513 HACO-Swiss HACOMAT
#41109 BAKBEL Lemon Compound
#90001  Pro Thick
#22301  FELCHLIN-Swiss LEMON ZEST