1 lb. deboned chicken
2 c. salad oil, for frying
1-2 lemons, thinly sliced for garnish

Marinade:
1/2 tsp. salt
1 tbsp. sherry or wine
1 tbsp. shoyu (soy sauce)
1/2 tsp. sugar

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

Lemon Sauce:
1 tbsp. salad oil
1 tsp. salt
3 tbsp. sugar
1 tbsp. cornstarch
1-2 tbsp. lemon juice
1 can chicken broth

Cut chicken into bite size pieces. Combine marinade ingredients and marinate chicken for 15 minutes. Beat eggs, add cornstarch and baking powder. Beat to smooth batter. Heat 2 cups oil to 375 degrees. Coat chicken piece with batter and deep fry until well browned. Make lemon sauce by heating oil and slowly adding remaining ingredients. Stir constantly until sauce is clear. Pour sauce over chicken. Garnish with lemon slices.