Lemon Chicken II

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 3 pounds rotisserie chicken breast meat boneless skinless
• 1 cup chicken broth 
• 1 tablespoon cornstarch 
• 1 tablespoon cooking sherry dry
• 2  eggs 
• 1  optional: lemon sliced
• 1 tablespoon juice of lemon 
• 1 teaspoon salt 
• 1 tablespoon soya sauce 
• 2 tablespoons vegetable oil 
• 0.3 cup sugar white

Equipment

• bowl
• wok

Directions

1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
2. Mix together, cover and refrigerate.
3. Let marinate for 15 to 20 minutes.
4. 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 (175 degrees C). Coat chicken with batter and fry in wok until browned.
5. Cut into bite size pieces and set aside.
6. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
7. Mix together and add lemon slices.
8. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear.
9. Pour sauce over chicken and serve.