Lemon Chicken

• 3 lb. chicken breasts, deboned
• 1 Tbsp. shoyu
• 1/2 tsp. salt
• 1 Tbsp. sherry
• 2 eggs
• 1/4 c. cornstarch
• 1/2 tsp. baking powder
• 2 c. oil
• 1 lemon, thinly sliced
• 1/2 c. sugar
• 1 Tbsp. cornstarch
• 1 c. chicken broth
• 1 tsp. salt
• 1 Tbsp. lemon juice

1. In a large bowl, marinate chicken with first three ingredients for at least 1 hour.
2. In a smaller bowl, prepare batter with eggs, cornstarch and baking powder.
3. Heat oil in large skillet.
4. Dip chicken in batter and fry until golden brown.
5. Remove and cool before slicing into 1 1/2-inch strips.
6. In a saucepan, heat chicken broth, cornstarch, salt and lemon juice.
7. Stir until mixture thickens.
8. Pour sauce over chicken and garnish with lemon slices.

chicken breasts, shoyu, salt, sherry, eggs, cornstarch, baking powder, oil, lemon, sugar, cornstarch, chicken broth, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407974 (may not work)