Recipe(tried): Lemon Chicken, Hunan Style (repost)

I found this recipe out of a Betty Crocker Monthly magazine about 12 years ago. Somehow over the years, the recipe managed to disappear from the book. Recently I ran across Betty Crocker Web-site and asked if there was any way to locate this missing recipe. I got a response back from "Betty Crocker" with my long-lost recipe! It is really good!

LEMON CHICKEN, HUNAN STYLE

3 large whole chicken breasts (about 2 1/2 pounds)
Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon Sauce (for serving, recipe follows)
1/2 lemon, thinly sliced (to garnish)

Remove bones and skin from chicken; cut chicken into halves. Heat oil (1- to 1 1/2-inches) to 360 degrees F.

Beat remaining ingredients except Lemon Sauce and lemon slices with hand beater until smooth.

Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.

TO SERVE:
Cut chicken crosswise into 1/2-inch slices; arrange in single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices.

LEMON SAUCE

1/2 cup water
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water

Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling.

Mix cornstarch and 1 tablespoon cold water; stir into sauce. Cook and stir until thickened, about 30 seconds.

TO MAKE AHEAD:
After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400 degree F oven until hot, 10 to 12 minutes. Cut crosswise into 1/2-inch slices.

Makes 6 servings
Source: A very old Betty Crocker Monthly Cookbook