3 lb. chicken breasts, boned
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil
1. In large bowl, combine chicken with sherry, soy sauce and salt; let it marinate for 15 minutes. 2. In small bowl, beat eggs, cornstarch and baking powder to form batter. In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into bite size pieces. 3. Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Stir until sauce is clear. 4. Pour sauce over chicken. Ready to serve.
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil
1. In large bowl, combine chicken with sherry, soy sauce and salt; let it marinate for 15 minutes. 2. In small bowl, beat eggs, cornstarch and baking powder to form batter. In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into bite size pieces. 3. Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Stir until sauce is clear. 4. Pour sauce over chicken. Ready to serve.