3 lb. chicken breasts, boned or 2 lb. boneless thighs MARINADE: 1 tbsp. sherry (or cooking wine)
1 tbsp. shoyu
1/2 tsp. salt Soak chicken in marinade for about 15 minutes. BATTER: 2 eggs, beaten
1/4 c. cornstarch
1/2 tsp. baking powder Mix until smooth and dip chicken into batter and fry in oil. Cut chicken into pieces and place on a platter. SAUCE: 1/3 c. sugar
1 tbsp. cornstarch
1 c. chicken broth
1 tbsp. lemon juice
1 tsp. salt
1 lemon, sliced thin
2 tbsp. oil Chicken broth - if not on hand, I substitute 1 cup of water and chicken bouillon. Combine first 5 ingredients of sauce. In a pan heat oil and stir fry lemon slices. Slowly add cornstarch mixture. When it thickens, pour sauce over chicken and serve immediately. | 
