Recipes

Sprinkle chicken with salt and sherry and marinate for 15 minutes

While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter; beat together the cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter. Heat wok or a large skillet and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces on oil until they are golden,, turning them once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one, or on a paper towel.

Cut chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.