• 6 boneless chicken breasts, skinned
• 1 garlic clove
• 1/2 inch fresh ginger, peeled and halved
• 1/4 cup Dry Sherry
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 1 teaspoon peanut oil

For the Sauce

• 1/3 cup lemon juice
• 1/4 cup Dry Sherry
• 1/4 cup honey
• 1/4 cup chicken stock
• 4 tablespoons soy sauce
• 1 egg white
• 1/2 C flour
• 1/2 C cornstarch
• 1/4 C sesame seeds
• 1/4 C peanut oil
• 1/4 C sesame seed oil
• 2 Sm lemons; -- scored, ends cut -- Flat, & Sliced Thin

Partially freeze chicken and slice against the grain. Transfer to a deep, medium bowl.

For the Marinade; mince garlic and ginger in food processor. Add remaining ingredients and process 2 seconds. Pour over chicken, turning to coat. Cover and marinate 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally.

For the Sauce; mix together all of the ingredients in a food processor until well-blended. Set aside. (NOTE: Marinade can be prepared up to 2 days ahead and refrigerated.)

For the Frying; dip chicken pieces in egg white and then dredge in flour, cornstarch, sesame seed mixture. Fry in sesame seed & peanut oil until golden and tender. Don't crowd the fry pan. Remove pieces as done and keep warm.