Lemon Chicken - cooking recipe

Ingredients

2 whole chicken breasts (about 2 pounds)
1 tablespoon vegetable oil
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce (light or dark)
1/4 teaspoon white pepper
vegetable oil
1/4 cup all-purpose flour
1/4 cup water
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chicken broth
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon catsup
1 garlic clove, finely chopped
1/2 teaspoon salt
1 dash white pepper
1/2 lemon, peel
1 tablespoon cornstarch
1 tablespoon cold water
1/2 lemon, thinly sliced

Preparation

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\u00b0F.
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 375\u00b0F.
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 375\u00b0F.
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.