|Soy sauce||1 Tablespoon|
|Dry sherry/Chinese rice wine||1 Tablespoon|
|Chicken breast halves||2 , skinned, boned, and cut into thin strips|
|Finely chopped walnuts||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Sugar||2 1⁄2 Tablespoon|
|Cornstarch||2 Teaspoon, dissolved in 4 teaspoons water|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
1. Combine the marinade ingredients in a medium bowl. Add the chicken, stir to coat, and set aside for 30 minutes. Combine the coating ingredients in a shallow bowl; set aside. Combine the sauce ingredients in a small saucepan; set aside.
2. Set a wok in a ring stand; add oil to a depth of about 2 inches. Heat the oil to 360° and reduce the heat to medium-high. Remove the chicken strips from the marinade and roll them in the coating mixture. Fry them, half at a time, until golden brown, about 2 minutes. Lift them out with a slotted spoon and drain them on paper towels. Transfer them to a platter and keep them warm.
3. Give the sauce a stir and bring it to a boil over medium-high heat. Cook, stirring, until it thickens, then pour it over the chicken.