Foodie Friday - Could this be Deborah's Lemon Chicken?

Remember the running joke about Lemon Chicken on Everybody Loves Raymond? Deborah cooks it for Raymond on their first date, and it's so delicious that he just assumes that she knows her way around the kitchen. Of course, in typical sitcom fashion, Deborah turns out to be a terrible cook, (with the exception of that one dish), and the joke was on Raymond. The chicken is mentioned in a number of subsequent episodes, (everyone always loves it),but we the viewers never find out much about the recipe. Will wonders never cease? Network television had given us a chance to use our imaginations and mine went straight to a chicken dish that I've been making for years...Crispy Lemon Chicken. Touting Asian flavors, this dish will definitely wow the most tainted palate. Could this be Deborah's signature dish?
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Crispy Lemon Chicken

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About one pound of thinly sliced, boneless, skinless chicken breasts

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Marinade: (Mix in shallow bowl and marinate chicken in refrigerator for approximately one hour)

1 egg, well beaten

1/4 t. salt

1 t. pale dry sherry or oriental cooking wine

1/4 t. sugar

juice from 1/2 of a lemon

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Sauce: (combine in a bowl and set aside)

1/2 t. salt

1 1/2 T. rice vinegar

1 1/2 T. pale dry sherry or oriental cooking wine

1 T. sugar

4 T. soy sauce

1 C. clear chicken broth

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Have the following prepared before starting sauce:

1 heaping T. fresh ginger root, minced

2 large cloves of garlic, minced

1/2 C. finely chopped scallions

1/3 cup finely shredded red or green bell pepper

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1 T. cornstarch mixed with 1 T. water

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Juice from 1/2 of a lemon

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canola or peanut oil

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cornstarch on plate for dredging chicken

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Heat 1 T. oil in wok. Add ginger, garlic and scallions and stir fry for one or 2 minutes until aromatic, but do not let brown. Add shredded pepper and stir fry for another 30 seconds. Add liquid mixture and when sauce starts bubbling quickly mix in the cornstarch slurry. When thickened, remove from heat and stir in lemon juice. Set aside.

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In large fry pan, heat about 1/4 inch canola oil. Dredge chicken in cornstarch and fry until crisp and lightly browned. Drain.

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To serve, place chicken on white rice and drizzle with sauce. Garnish with lemon slices.

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Please visit Michael Lee at Designs by Gollum. She's the genius behind Food Friday and each week facilitates a calorie free culinary tour of blogland.