Crispy lemon chicken

Cut the chicken breast into big strips, then slice into bite sized pieces.

Marinate with minced garlic, minced ginger, soy sauce, Chinese cooking wine and black pepper, mix thoroughly and rest 15 minutes.

Combine honey, brown sugar, soy sauce and sambal chili sauce in a bowl.

Add water and cornstarch.

Peel the lemon skin off without the white bitter layer, julienne thinly, dice finely, and add about a tablespoon.

Squeeze the lemon with a fork into a separate bowl to catch the seeds, then add the juice and mix thoroughly.

The sauce keeps six months in the freezer and stays fluent, so it can be used without defrosting.

Shake the cornstarch and flour together in a large ziplock bag.

Add the marinated chicken, spread it out, shake, then remove and shake off the excess flour over a sieve.

Return the chicken to the bowl, crack in the egg, mix by hand, then coat a second time in the bag for a thicker breading that protects the breast meat.

Sieve off the excess flour again and rest the chicken 15 minutes so the flour bonds and falls off less in the fryer.

Heat the oil in the wok to 400F, high to start because the chicken will drop the temperature.

Fry in two batches over medium high heat a couple of minutes per side until crispy on both sides, then set aside.

Lift the starch clumps out of the oil with a fine sieve before the next batch.

Clean the wok, pour in the sauce and stir over medium heat until thickened.

Return the chicken with the toasted sesame seeds and toss until coated.

Serve immediately; the longer it sits the less crispy it gets.