2 whole chicken breasts, about 2 lbs.
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce, light or dark
1/4 tsp. white pepper
Vegetable oil
1/4 c. all purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the 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 vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoon cornstarch, 2 tablespoon vegetable oil, the baking soda, and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light 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 5-6 pieces, place in single layer on heated platter.

Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper, and the lemon peel to boiling. 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. 8 servings.

Do-ahead directions: After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours. Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours. Just before serving, prepare lemon slices. Heat vegetable oil (1 1/2 inches) in wok to 375 degrees. Fry chicken all at one time until hot, turning once, 2 minutes. Cut each piece crosswise into 5-6 pieces; place in single layer on platter. Heat sauce to boiling, stirring occasionally. Garnish with lemon slices; pour sauce over chicken.