3 whole boneless skinless chicken breasts
1 1/2 tsp. salt
1/4 tsp. black pepper
3/4 tsp. sugar
2 tsp. sherry or merin.
2 tsp. light soy sauce
3 egg whites
1 c. cornstarch
4 c. cooking oil (I prefer peanut oil)

THE LEMON SAUCE:

1/3 c. fresh squeezed lemon juice
1 tbsp. light soy sauce
Dash salt
5 tbsp. sugar
4 tsp. cornstarch
1 c. water
1 tbsp. peanut oil
1 scallion, minced
Grated lemon rind

Cut chicken breasts into halves, remove small fillet and cut larger pieces in half lengthwise. Whip salt, pepper, sugar, sherry and soy sauce into egg whites and stir in chicken until it is well coated. Place 1 cup of cornstarch in a small bowl or shallow pan and press chicken a piece at a time into the starch until it is thoroughly coated.

Heat peanut oil to 375 degrees. Deep fry chicken as you prepare sauce over a low heat. Pour sauce over chicken and garnish with thinly sliced lemon.