LEMON CHICKEN

Steps:

• 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 350ºF.
• Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons 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 375ºF.
• 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.
• 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.
• 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 375ºF.
• Fry chicken all at one time until hot, turning once, 2 minutes.
• Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter.
• Heat sauce to boiling, stirring occasionally.
• Garnish with lemon slices; pour sauce over chicken.