Lemon Chicken

1  tablespoon		soy sauce 1 tablespoon soy sauce
1/2		salt 1/2 teaspoon salt
2		eggs 2 eggs
1  tablespoon		lemon juice 1 tablespoon lemon juice
1  tablespoon		dry sherry 1 tablespoon dry sherry
3  lb.		skinless, boneless chicken breast
1/2  teaspoon		baking powder 1/2 teaspoon baking powder
1  teaspoon		salt 1 teaspoon salt
1  piece		lemon, sliced 1 lemon, sliced
1/3  cup		white sugar 1/3 cup white sugar
1  cup		chicken broth 1 cup chicken broth
2  tablespoons		vegetable oil 2 tablespoons vegetable oil
1/4  cup		cornstarch

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon Chicken ingredients. The serving size for any ingredient in Lemon Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1)In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 minutes.
2)In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F.
4)Coat chicken with batter and fry in wok until browned.
5)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 wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear.
6) serve the chicken w/ the sauce on top