Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.
Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly cooled.
Heat oil to 350 degrees in a wok to fry chicken.
Fry chicken for approximately 20 minutes turning until golden on oil sides.
Combine squeezed lemon juice from 3 lemons with sugar and 1/2 cup boiling water in a saucepan. Bring this to a boil and simmer for 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce to sugar mixture. Remove from heat and set aside. Place chicken on a serving platter and garnish with triangles of lemon peel. Bring reserved sauce to a boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook stirring until thickened slightly and spoon over chicken pieces.