2 whole chicken breasts
1 tbsp. oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper
1/4 c. flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. oil
1/4 tsp. baking soda
1/4 tsp. salt

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon oil, egg, 2 teaspoons cornstarch, 1 teaspoon salt, soy sauce and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides.

Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons oil, baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, 3 minutes. Drain on paper towel.

Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces, place in single layer on heated platter.

LEMON SAUCE:

1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. corn syrup
2 tbsp. vinegar
1 tbsp. oil
1 tbsp. catsup
1 clove chopped garlic
1/2 tsp. salt
Dash white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced

Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon oil, catsup, garlic and 1/2 teaspoon salt, dash of white pepper and the lemon peel to boil. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.