Crispy lemon chicken with a spicy lemon-honey sauce

Cut the chicken into long pieces, then into bites; put in a bowl.

Add 2 tbsp dark soy, 1 tbsp Shaoxing wine and an egg and mix.

Make the sauce: 1/2 cup chicken broth or stock, 2 tbsp soy, 3 tbsp hot honey, the zest of one lemon and the juice of two.

Chop two cloves of garlic into little bits, about a teaspoon of ginger the same size, and the Holland pepper with its seeds into little bits.

Let the chicken drain a little, toss in a tray of cornstarch, squeeze so it sticks, knock off the excess and set on another tray.

Deep fry in two batches in oil around 360 degrees, turning if the oil does not cover, about three minutes each, until crispy and golden brown.

Return both batches together for one final minute (pulled at about 45 seconds) for extra crispness; drain on paper towel.

Heat a pan with a little neutral oil until almost smoking; fry the garlic, ginger and Holland pepper about 25 seconds until fragrant without burning.

Add the sauce and let it bubble about two minutes.

Stir in the cornstarch and water slurry and cook about a minute, plus another 30 seconds, until thick enough that a spatula line does not fill in.

Kill the heat and toss in the crispy chicken.

Plate over steamed rice and finish with green onion, more Holland pepper and toasted sesame seeds.