1. Skin and bone chicken; cut in 1-inch cubes. Shred lettuce. 2. Beat eggs lightly; add cornstarch, flour, salt and pepper and blend to a batter. Dip cubes in batter to coat. 3. Heat oil. Add cubes, several at a time, and deep-fry until golden. Drain on paper toweling; keep warm. 4. Heat remaining oil. Stir in curry powder, then sherry. Cook, stirring over low heat, until mixture is smooth and thin. 5. Arrange chicken on shredded lettuce. Pour curry sauce over and serve. NOTE: Depending on personal taste, the curry can be either increased or decreased. VARIATION: In step 4, substitute a lemon sauce, prepared as follows: Heat 1 cup stock; stir in and heat 1/4 cup sherry, 1 tablespoon soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sugar. Then thicken sauce with a cornstarch paste, made with 1 tablespoon cornstarch and 3 tablespoons cold water, and pour over chicken. Garnish with lemon slices. From
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 234 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 350.6mg||108 %|
|Sodium 175.9mg||6 %|
|Potassium 377mg||10 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.8g|
|Protein 30.7g||44 %|
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Calories per serving: 416
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