3 whole chicken breasts, about 3 lb.
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
1 egg
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. soy sauce
1/2 tsp. salt
1/4 tsp. baking soda
Honey Lemon Sauce
Lemon slices

Remove bones and skin from chicken; cut chicken into halves. Heat vegetable oil (1-1 1/2 inches) to 360 degrees. Beat remaining ingredients except Honey Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.

Cut chicken crosswise into 1/2 inch slices; arrange in single layer on heated platter. Keep warm. Prepare Honey Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings.

HONEY LEMON SAUCE:

1/2 c. water
1/2 tsp. grated lemon peel
1/4 c. lemon juice
1/4 c. honey
1 tbsp. catsup
1/2 tsp. instant chicken bouillon
1/2 tsp. salt
1 clove garlic, finely chopped
1 tbsp. cornstarch
1 tbsp. cold water

Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon (dry), salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.

Do-ahead tip: After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400 degree oven until hot, 10-12 minutes. Cut crosswise into 1/2 inch slices.