2 boned, skinned chicken breasts, cut in 1/4 inch slices
1/4 c. flour
1 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. cornstarch
1 tbsp. salad oil
1/4 tsp. sugar
1/4 tsp. salt
1 green onion, sliced thinly
Shredded iceberg lettuce
Juice from 1 1/2 lemons (about 1/4 c.)
3/4 c. water
1/2 tsp. instant chicken bouillon mix
2 tbsp. + 1 tsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
Oil for deep frying

Mix flour, soy sauce, sherry, tablespoon each cornstarch and salad oil, 1/4 teaspoon each sugar and salt. Marinate chicken in this mixture for 1 hour.

Mix lemon juice, water, bouillon, sugar, cornstarch, salt. Saute sliced green onion briefly in 1 tablespoon oil. Stir in lemon juice mixture. Heat to boiling, stirring constantly, about 1 minute, until thickened and smooth. Keep warm.

Heat oil for deep frying to 375 degrees. Carefully add marinated chicken pieces, stirring gently to separate. Fry 2-3 minutes until opaque and tender. Drain on paper towels.

To serve, spoon chicken over lettuce-lined warm platter. Pour lemon sauce over all. Garnish with thin slices lemon.

Serves 4.