3 lb. chicken breasts, boned
1 tbsp. sherry
1 tbsp. soy sauce
1 1/2 tsp. salt
2 eggs
1/4 c. cornstarch
1/2 tsp. baking powder
2 c. salad oil for frying
1/3 c. sugar
1 tbsp. cornstarch
1 c. chicken broth
1 tbsp. lemon juice
1 lemon
2 tbsp. salad oil

In large bowl, combine chicken with sherry, soy sauce, and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and baking powder to form smooth batter.

In wok or large skillet, heat the 2 cups oil to 350 degrees. Coat chicken with batter; fry until browned. Cut into 1 1/2" x 1" pieces. Combine sugar, the 1 tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or large skillet, heat the 2 tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly until sauce is clear. Pour over chicken. Makes 6 servings.