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Ingredients

3 pounds boneless chicken breasts, cut into 2-inch pieces 1 tablespoon dry sherry 1 tablespoon soy sauce ½ teaspoon salt 2 eggs 2 cups vegetable oil ¼ cup cornstarch ½ teaspoon baking powder ⅓ cup white sugar 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon lemon juice 1 teaspoon salt 1 lemon, sliced 2 tablespoons vegetable oil

Nutrition Info

490.3 calories carbohydrate: 20.9 g cholesterol: 200.5 mg fat: 20.8 g fiber: 0.9 g protein: 53.4 g saturatedFat: 4 g servingSize: - sodium: 932 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, whisk together 1/4 cup cornstarch and the baking powder, beat in eggs to form a batter. Coat chicken pieces with batter and set aside.
In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

6 servings

Tender egg-battered chicken breast pieces are deep-fried and served with a delectable lemony sauce.