Fried Chicken with Honey-Lemon Sauce

Serving Size: 8

Ingredients:
2 whole chicken
Vegetable oil for frying

Marinade:
1 tablespoon vegetable oil
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoons white pepper

Batter:
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

Sauce:
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 clove garlic, finely chopped
1/2 teaspoon salt
Dash of white pepper
Peel of 1/2 lemon
1 tablespoon cornstarch
1 tablespoon cold water
1/2 lemon, thinly sliced

Directions:

1. Cut chickens into serving-size pieces; remove bones and skin. Place chicken in shallow glass or plastic dish.
2. Prepare Marinade: Mix vegetable oil, the egg, cornstarch, salt, the soy sauce, and white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes.
3. Remove chicken from marinade; reserve marinade.
4. Prepare Batter: Mix reserved marinade, the flour, water, cornstarch, vegetable oil, the baking soda and salt. Dip chicken pieces one at a time into batter.
5. Heat vegetable oil (1 1/2 inches) in wok to 350F degrees.  Fry  chicken in batches until golden brown and cooked through.  Drain on paper towel.  Place on platter; keep warm.
6. Prepare Sauce: Heat chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, catsup, garlic, salt, dash of white pepper and the lemon peel to boiling.
7. Mix cornstarch and water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Pour sauce over chicken, garnish with lemon slices and serve .

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