Lemon Chicken


1 tablespoon dry sherry
1 tablespoon soy sauce
1⁄2 teaspoon salt
1 1/2 kg boneless chicken breast

2 large eggs, beaten
1⁄4 cup cornstarch
1⁄2 teaspoon baking powder
2 cups vegetable oil
1 cup chicken broth
1⁄3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon salt
2 tablespoons vegetable oil
1 lemon, sliced

Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.

Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.

Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.