Tangy Lemon Chicken

• 1 1/2 - 2 lbs (.9 kg). boneless, skinlless chicken breasts or thighs
• oil for deep frying
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 tsp (10 ml) cornstarch
• 2 tsp (10 ml) sherry
• 2 tsp (10 ml) light soy sauce
• 1/2 cup (125 ml) cornstarch
• 1/4 cup (60 ml) all-purpose flour
• 1/8 tsp (1 ml) salt
• 1/8 tsp (1 ml) pepper
• 1/2 cup (125 ml) water
• 1 tsp (5 ml) light soy sauce
• heaping 1 tsp (5 ml) cornstarch
• 2/3 cup (150 ml) chicken broth
• 3 tbsp (45 ml) lemon sauce (available from Chinese markets; made from sugar, lemon, vinegar and salt.
• 1 tsp (5 ml) sesame oil or cooking oil

1. Scrape excess fat from chicken pieces.
2. Place chicken in marinade for at least 2 hours or overnight in refrigerator.
3. Evenly coat chicken with batter.
4. Deep fry in 365 degree (175 C.) oil until golden brown and cooked through, 8 to 10 minutes approximately.
5. Drain on peper towels and transfer to serving platter.
6. In small saucepan, mix cornstarch and broth.
7. Stir and cook until thickened.
8. Att lemon sauce and sesame oil and pour over chicken or serve sauce on side for dipping.

oil, salt, pepper, cornstarch, sherry, soy sauce, cornstarch, flour, salt, pepper, water, soy sauce, cornstarch, chicken broth, lemon sauce, sesame oil

Taken from online-cookbook.com/goto/cook/rpage/00097B (may not work)