3 lb. Chicken breasts, boned
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil
Method
Preparation
1 In large bowl, combine chicken with sherry, soy sauce and salt; let it marinate
for 15 minutes.
1 In small bowl, beat eggs, cornstarch and baking powder to form batter. In a
wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry until
browned. Cut into bite size pieces.
1 Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of
salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add
lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture.
Stir
until sauce is clear.
1 Pour sauce over chicken. Ready to serve.
