Cut each chicken breast half lengthwise. Then cut those into strips about an inch. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat all sides and let stand 10 minutes.

In the meantime, pour oil into your pan, about 2/3 full. Heat the oil to 350.

Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a clean paper grocery bag. Add the chicken pieces and toss the chicken several times up and down to make sure every piece gets covered. Put about 5 or six pieces of the chicken in the hot oil and cook, turning once, until the surface is golden, but not brown. Remove and drain on paper. Continue to do this until all the pieces have been fried.

Put the chicken in a nice serving dish and pour the sauce over, turning to coat. Garnish with green onions and thinly sliced lemon.

Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

This meal is excellent with steamed broccoli.