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.