Cut the chicken breasts into 1-inch pieces and set aside on a clean surface. In one bowl, whisk together the eggs, salt, and pepper until well combined—this will help the coating adhere evenly to the chicken. In a second bowl, combine the flour and 10 tablespoons of cornstarch, mixing thoroughly so the coating is uniform. Having everything prepped and ready before frying ensures a smooth, efficient cooking process.

Heat canola oil in a large pan or wok to 350°F—use a thermometer to ensure the oil reaches the right temperature for crispy, golden chicken without it absorbing excess oil. Working in batches to avoid crowding the pan, dip each chicken piece into the egg mixture, then coat thoroughly in the flour-cornstarch mixture, shaking off any excess. Fry each batch for about 5 minutes, stirring occasionally, until golden brown and cooked through. Transfer the cooked chicken to paper towels to drain excess oil. I find that frying in batches rather than all at once keeps the oil temperature consistent, which is key to achieving that perfect crispy exterior.

While the chicken finishes cooking, combine the freshly squeezed lemon juice, sugar, and water in a separate pot. Bring this mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely. In a small bowl, whisk together 1 1/2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then slowly pour it into the simmering sauce while stirring constantly. Let the sauce boil for 1-2 minutes until it thickens to a glossy, smooth consistency. Stir in the soy sauce and freshly grated ginger to add depth and complexity to the bright lemon flavor.

Add the fried chicken from Step 2 directly into the lemon sauce from Step 3, gently tossing to coat each piece evenly. Fold in the lemon zest carefully to distribute it throughout the dish—I prefer to add zest at the end to preserve its bright, citrus aroma. Transfer the finished dish to a serving platter, then sprinkle the toasted sesame seeds and sliced green onions over the top as garnish. Serve immediately while the chicken is still warm and the sauce maintains its glossy consistency.