Lemon chicken hawaiian style

3 lb chicken brests, boned
1 tablespoon sherry
1 tablespoon soy sauce
1 1/2 teaspoons salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups salad oil for frying
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 lemon
2 tablespoons salad oil
6 pineapple slices

In large bowl, combine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt. Let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooth batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter. Fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil. Add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. Garnish with pineapple slices. Makes six servings.