2 whole chicken breasts, skinned, boned and cut in half
1/2 tsp. salt
1 tbsp. dry sherry
Vegetable oil
1 c. shredded lettuce
1/3 c. toasted, slivered or sliced almonds
1 green onion, finely chopped

FINAL SAUCE:

4 tbsp. cornstarch
3 tbsp. water
3 c. chicken broth
1 1/2 c. chopped mushrooms, (optional)
3 tbsp. chicken fat or butter
2 tbsp. soy sauce
3 tsp. chicken bouillon granules

BATTER:

3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. baking powder
1 egg, beaten
1 tbsp. (or more) water

FINAL SAUCE: In small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms, if desired, chicken fat, soy sauce and chicken bouillon granules. Bring mixture to boil, stirring constantly. Allow mixture to boil one minute; keep warm.

BATTER: Beat together cornstarch, flour, baking powder, egg and water until mixture is smooth.

Coat each piece of chicken with batter. Pour vegetable oil into large skillet or wok to depth of 1/2 inch; heat to 375 degrees. Place coated chicken in oil. Cook five to seven minutes, turning once or until chicken is golden. Drain on absorbent paper. Cut diagonally into strips. Place strips on bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon final sauce over chicken and serve immediately. Makes 4 to 6 servings.