3 lb. chicken, boned
1 1/2 tsp. salt
1/2 c. cornstarch
2 c. salad oil
1 tbsp. cornstarch
1 tbsp. lemon juice
2 tbsp. salad oil
1 tbsp. shoyu
2 eggs
1/2 tsp. baking powder
1/3 c. sugar
1 c. chicken broth
Lemon

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

In large skillet, heat the 2 cups oil to 350 degrees. Coat chicken in batter; fry until browned. Cut into 1 1/2 x 1 inch pieces.

Combine sugar, 1 tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into slices.

In another skillet heat the 2 tablespoons oil; add the lemon slices and stir-fry for 30 seconds; slowly stir in cornstarch mixture. Cook, stirring constantly until sauce is clear. Pour over chicken.