1 lb. boned chicken
2 c. salad oil for frying
1 to 2 lemons, thinly sliced for garnish

MARINADE:

1/2 tsp. salt
1 tbsp. sherry or sake
1 tbsp. shoyu
1/2 tsp. sugar

LEMON SAUCE:

1 tbsp. salad oil
1 tsp. salt
3 tbsp. sugar
1 tbsp. cornstarch
1 to 2 tbsp. lemon juice
1 c. canned chicken broth

BATTER:

2 eggs
1/4 c. cornstarch
1/2 tsp. baking powder

Cut chicken in bite-size pieces. Marinate chicken for 15 minutes. Beat eggs, add cornstarch and baking powder. Beat to form a smooth batter. Heat oil to 375 degrees. Coat chicken pieces with batter and deep fry for 4 to 5 minutes or until well browned. Drain on absorbent paper.

Make Lemon Sauce: Heat oil and slowly add remaining ingredients. Stir constantly until sauce is clear. Pour sauce over chicken. Garnish with lemon slices (serve chicken on boiled Chinese cabbage or broccoli).