4 deboned chicken breasts

MARINADE:

1 tbsp. soy sauce
2 tbsp. sherry
1 tsp. grated ginger root
1 tsp. grated lemon rind
1 tsp. sugar

BATTER:

1 egg white
2 tbsp. flour
2 tbsp. lemon juice

SAUCE:

1/4 c. sugar
2 tbsp. lemon juice
2 tbsp. cornstarch

Cut chicken into 1/2 inch strips, place in bowl. Stir together marinade and pour over chicken; let stand 1/2 hour. Beat egg white until stiff, add flour and lemon juice. Pat chicken dry and dip into batter, deep fry 5 minutes.

Pour any leftover marinade into saucepan, heat to boiling, stir well. Dissolve cornstarch in lemon juice, pour into sauce. Simmer until thickened. Pour over chicken strips. Serve with rice.