To prepare the chicken:

1. In a large sealable bag, add sherry. Sprinkle the chicken with salt, and add to the sealable bag. Shake to coat, and place on a rimmed cookie sheet. Allow to marinate for 15 minutes.

To prepare the sauce:

1. In a medium saucepan over medium heat, whisk the cornstarch and water until the mixture is smooth. Gradually add chicken broth, mushrooms, butter, soy sauce and bouillon.
2. Bring the mixture to a boil. Lower temperature to low and allow to simmer, uncovered.

To prepare the batter:

1. In a medium bowl, beat the cornstarch, flour, baking powder, egg and water.

To cook the chicken:

1. Coat each piece of chicken with the batter.
2. In a large skillet over high heat, add oil to a depth of 1/2-inch. Heat until the temperature reaches 375 degrees F.
3. Fry the prepared chicken pieces until golden, turning halfway through, about 8 minutes. Remove and drain on a paper towel-lined rack.
4. Once cooled slightly, cut chicken diagonally into strips.

To assemble the dish:

1. Place slides of chicken onto a bed of shredded lettuce. Sprinkle chicken with toasted almonds and onion.
2. Spoon sauce over chicken. Serve warm.