3 lg. chicken breasts
Vegetable oil
1/4 c. flour
1/4 c. water
1 egg
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. baking powder
Lemon Sauce

Bone and skin chicken, cut pieces in half. Heat oil. Beat remaining ingredients (except Lemon Sauce) until smooth. Dip chicken in batter and fry until golden brown, turning once, about 7 minutes. Drain on paper towel.

Cut chicken crosswise into 1/2 inch slices. Keep warm. Prepare Lemon Sauce, pour over chicken.

LEMON SAUCE:

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

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