Place chicken in 13 x 9x 2-inch glass baking pan.
In separate bowl, put together the ingredients for the marinade, as listed above.
Turn chicken to coat both sides.
Cover and refrigerate for 30 minutes.
Remove chicken from marinade.
While chicken is in the refrigerator, add the lemon sauce ingredients, as listed above, except the cornstarch and the water, until mixture is brought to a boil in a medium-sized saucepan.
Bring mixture to a boil.
At this point, in a small prep bowl, add the cornstarch and water together and mix well.
Then add cornstarch mixture to sauce.
Cook and stir until sauce is thickened, about 10-20 seconds.
Heat vegetable oil (about 2-3 inches) in an electric Wok (or other electric deep-frying appliance) to 350 degrees.
Dip the chicken, one piece at a time, in the batter.
Before you place each piece of battered chicken in the hot oil, shake off the excess batter.
Fry 8-10 pieces at a time, until lightly brown -- about 2-3 minutes.
Remove and drain chicken on a paper towel-lined jelly roll pan.
To keep the deep-fried chicken warm, put jelly roll pan in a 200 degree oven with foil over the top.
Arrange deep-fried chicken on a platter, pour Lemon Sauce over the chicken and garnish with lemon slices. I usually have extra sauce and I serve it on the side.
Serve with cooked rice.