LEMON CHICKEN

Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company

Ingredients:

     3 lb                chicken brests, boned
     1 tablespoon        sherry
     1 tablespoon        soy sauce
     1 1/2               salt
     2                   eggs
     1/4 cup             cornstarch
     1/2 teaspoon        baking powder
     2 cups              salad oil for frying
     1/3                 cup sugar 
     1 tablespoon        cornstarch
     1 cup               chicken broth
     1 tablespoon        lemon juice
     1                   lemon
     2 tablespoons       salad oil

Procedure:
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.

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