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1
Remove bones and skin from chicken; cut each breast into fourths.
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2
Place chicken in shallow glass or plastic dish.
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3
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.
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4
Turn chicken to coat both sides.
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5
Cover and refrigerate 30 minutes.
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6
Remove chicken from marinade; reserve marinade.
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7
Heat vegetable oil (1 1/2 inches) in wok to 350u00b0F.
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8
Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
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9
Dip chicken pieces one at a time into batter.
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10
Fry 2 pieces at a time until light brown, 3 minutes.
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11
Drain on paper towel.
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12
Increase oil temperature to 375u00b0F.
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13
Fry chicken all at one time until golden brown, turning once, about 2 minutes.
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14
Drain on paper towel.
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15
Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
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16
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.
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17
Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce.
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18
Cook and stir until thickened, about 10 seconds.
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19
Remove lemon peel.
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20
Garnish with lemon slices; pour sauce over chicken.
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21
Do-ahead Directions:
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22
After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours.
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23
Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours.
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24
Just before serving, prepare lemon slices.
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25
Heat vegetable oil (1 1/2 inches) in wok to 375u00b0F.
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26
Fry chicken all at one time until hot, turning once, 2 minutes.
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27
Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter.
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28
Heat sauce to boiling, stirring occasionally.
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29
Garnish with lemon slices; pour sauce over chicken.
