Ingredients:

 

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying

 

Directions:

 

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 in 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 paper towels.  

Cut the 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.