6 large whole chicken breasts: bone removed but leave skin on, pound meat side
Marinade (mix and marinade chicken for 1 hour or longer):
2 eggs: beat well
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons dry Sherry
juice from 1 lemon
Coating:
1 cup cornstarch for coating
2 tablespoons oil for stir-frying
Stir Fry:
1 teaspoon finely minced fresh ginger
2 teaspoons minced garlic
1/4 cup shredded scallions: 1-1/2 inches long
8 very thin slices lemon without skin (may be omitted if you don't like chicken very lemony)
1/4 cup thinly shredded red or green bell pepper
Sauce Mixture:
4 teaspoons sugar
1/4 teaspoon salt
4 teaspoons white vinegar
2 tablespoons soy sauce
4 teaspoons dry Sherry
1/2 cup canned chicken broth
2 teaspoons cornstarch mixed with 2 teaspoons water
oil for deep-frying
1. Put cornstarch for coating on a plate. Generously and evenly coat marinated chicken. Put chicken flat on a plate and set aside.
2. Heat a small pan over medium heat. Swirl in 2 tablespoons oil for stir-frying. When oil is hot, add ginger, garlic, and scallions. Stir to cook until garlic gurns golden. Add lemon slices and shredded pepper. Immediately pour in sauce mixture. Whe sauce just starts to bubble, add cornstarch water and stir constantly until sauce is thickened. Mix well. Discard lemon slices. Cover to keep warm.
3. Heat oil in wok over high heat to dep-fry temperature. Slice breasts into hot oil and dep-fry until golden brown. Remove and drain.
4. Put chicken breasts on a chopping obard and chop crosswise into half-inch pieces. Arrange pieces neatly on serving platter.
