Combine pheasant with wine and soy sauce in a large bowl. Let stand for 30
minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in
a small bowl and beat in 1/4 cup cornstarch and baking powder to form a
smooth batter. Heat oil to 350 degrees F. in wok or large skillet.
Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch,
water-lemon juice combination, plus a few drops of yellow food coloring. Put
in saucepan and boil until clear. Add more sugar or lemon if needed. Pour
sauce over fried pheasant and serve on a bed of lettuce. Garnish with thin
lemon slices and serve with steamed rice.