Ono Lemon Chicken

2	lbs.		chicken, deboned
			oil for frying
1-2			lemons, thinly sliced (for garnish)

Marinade:
1	tsp.		salt
2	T.		wine -or- sake
2	T.		shoyu
1	tsp.		sugar

Batter:
2			eggs
¼	cup		cornstarch
½	tsp.		baking powder

Lemon Sauce:
1	T.		oil
1	tsp.		salt
3	T.		sugar
1	T.		cornstarch
1-2	T.		lemon juice
1	can		chicken broth

A)	Cut chicken into bite-sized pieces.  Marinate chicken for
	15 minutes.
B)	Beat eggs; add cornstarch and baking powder.  Beat to 
	form a smooth batter. 
C)	Dip chicken in batter and fry until well-browned.  Drain 
	on absorbent paper.
D)	Make lemon sauce.  Heat oil slowly; add remaining 
	ingredients.  Stir until sauce is clear.  Pour sauce over 
	chicken.  Garnish with lemon slices.