Lemon Chicken II

Servings

6

Ingredients

• 3 pounds skinless, boneless chicken breast meat
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup corn flour
• 1/2 teaspoon baking powder
• 2 cups vegetable oil
• 1/3 cup white sugar
• 1 tablespoon corn flour
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, beat together the eggs, 1/4 cup corn flour and baking powder to form a batter. In a wok, heat 2 cups oil to 175°C. Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
3. In a medium bowl combine the sugar, 1 tablespoon corn flour, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.