3
lb chicken brests, 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
1.
In large bowl, comine chicken with sherry, soy sauce and salt; let it
marinate
for 15 minutes.
2.
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.
3.
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.