Title: Lemon Chicken #2
Categories: Hawaii Chicken
Yield: 1 Servings

3	lb	Chicken brests, boned
1	tb	Sherry
1	tb	Soy sauce
1 1/2		Salt
2		Eggs
1/4	c	Cornstarch
1/2	ts	Baking powder
2	c	Salad oil for frying
1/3	c	Sugar
1	tb	Cornstarch
1	c	Chicken broth
1	tb	Lemon juice
1		Lemon
2	tb	Salad oil

In large bowl, comine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. Makes six servings.

Submitted by: Residential Services Division Organization: Hawaiian Electric Company Alt.Culture.Hawaii

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