Ono Lemon Chicken

  • 1 lb. boned chicken
  • 2 cups salad oil for frying
  • 1-2 lemons, thinly sliced for garnish

Marinade:

  • 1/2 tsp. salt
  • 1 T. sherry or sake
  • 1 T. shoyu
  • 1/2 tsp. sugar

Batter:

  • 2 eggs
  • 1/4 cup cornstarch
  • 1/2 tsp. baking powder

Lemon Sauce:

  • 1 T. salad oil
  • 1 tsp salt
  • 3 T. sugar
  • 1 T cornstarch
  • 1-2 T. lemon sauce
  • 1 cup canned chicken broth

Cut chicken in bite-size pieces. Marinate chicken for 15 minutes. Beat eggs; add cornstarch and baking powder. Beat to form a smooth batter. Heat oil to 375º. Coat chicken pieces with batter and deep fry for 4-5 minutes or until well browned. Drain on absorbent paper.

Make lemon sauce. Heat oil and slowly add remaining ingredients. Stir constantly until sauce is clear. Pour sauce over chicken. Garnish with lemon slices (serve chicken on boiled Chinese cabbage or broccoli).

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