2 whole chicken breasts, about 2 lb.
Vegetable oil for deep frying
1 sm. head lettuce, shredded

MARINATE:

1 tbsp. sherry
1 egg, slightly beaten
1 tbsp. vegetable oil
2 tsp. cornstarch
1 tsp. salt
1 tsp. light soy sauce
1/4 tsp. white pepper

BATTER:

1/4 c. all purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt

LEMON SAUCE:

1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 clove fresh garlic, minced
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon, finely shredded
1 tbsp. cornstarch
2 tbsp. cold water
1/2 lemon, thinly sliced

1. Remove skin and bone from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix marinade; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Shred lettuce roughly. Set aside on a serving platter.

2. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5-6 pieces; place in single layer on top of the shredded lettuce.

3. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, minced garlic, 1/2 teaspoon salt, dash of white pepper, and the shredded lemon peel to boiling. Mix 1 tablespoon cornstarch and 2 tablespoons water; stir into sauce. Cook and stir until thickened. Garnish with lemon slices; pour sauce over chicken and serve immediately. 8 servings.