3/4 lb. chicken breasts
1/2 tsp. salt
1 tbsp. dry sherry
Vegetable oil (1/2 inch in frying pan)
3 tbsp. butter
2 tbsp. soy sauce
3 tsp. chicken bouillon

FINAL SAUCE:

4 tbsp. cornstarch
3 tbsp. water
1 1/2 c. mushrooms (opt.)
3 c. chicken broth

BATTER:

3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. baking powder
1 egg, beaten
1 tbsp. water

GARNISH:

1 c. shredded lettuce
1/2 c. slivered almonds
1 green onion, finely chopped

In wok or electric frying pan preheat oil to 375 degrees. Bone, skin and cut chicken into bite-size pieces. Mix with salt and sherry. Set aside to marinate for 15 minutes.

FINAL SAUCE: In small pan stir together cornstarch and water until smooth. Stir in broth, mushrooms, butter, soy sauce and bouillon. Bring to a boil, stirring constantly. Boil 1 minute; keep warm.

BATTER: Blend together cornstarch, flour, baking powder, egg and water until smooth. Combine batter and chicken to coat pieces. Place chicken in preheated oil and fry 5 to 7 minutes or until chicken is white and batter is golden (do not over cook).

GARNISH AND SERVING: Line a platter or large serving dish with shredded lettuce. Place chicken on lettuce, sprinkle with almonds and green onion. Spoon on final sauce. Serve remaining sauce at the table. Serves 4 to 6 people.