In a shallow glass or plastic dish, combine vegetable oil, egg, cornstarch, salt, soy sauce, and white pepper.

Place the chicken pieces in the marinade, turning to coat both sides.

Cover and refrigerate for 30 minutes.

Heat vegetable oil (1 1/2 inches) in a wok or deep fryer to 350°F (175°C).

In a bowl, mix the reserved marinade with flour, water, cornstarch, vegetable oil, baking soda, and salt to make the batter.

Dip each marinated chicken piece into the batter and fry in batches until light brown, about 3 minutes.

Drain on paper towels.

Increase the oil temperature to 375°F (190°C).

Fry all the chicken pieces until golden brown, turning once, about 2 minutes.

Drain on paper towels.

In a saucepan, combine chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper, and lemon peel.

Bring the sauce to a boil.

Mix cornstarch and cold water; stir into the sauce.

Cook and stir until thickened, about 10 seconds.

Remove lemon peel.

Garnish the fried chicken with lemon slices and pour the sauce over it.

Serve hot.