3 lg. chicken breasts
Oil
1/4 c. flour
1/4 c. water
1 egg
2 tbsp. cornstarch
2 tbsp. oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. baking soda
Lemon sauce

Cut chicken into pieces. Heat oil. Beat remaining ingredients except lemon sauce until smooth. Dip chicken pieces in batter. Fry until golden brown, turning once. Drain on paper towels. Keep warm and prepare lemon sauce.

LEMON SAUCE:

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

Heat 1/2 cup water, lemon peel, juice, honey, catsup, bouillon, salt and garlic to boiling. Mix cornstarch and water. Stir into sauce. Cook and stir until thickened. Pour over cooked chicken.