Step 1

Cut each chicken breast into 4 equal pieces. In a large bowl mix together the marinade ingredients. Toss the chicken in the marinade, cover with wrap and marinate for 30 minutes.

Step 2

Heat 1 1/2 inches of oil in deep skillet or wok to 350°F.

Step 3

In a large bowl mix together the batter ingredients. Transfer drained chicken (reserve marinade) to the batter bowl, tossing to mix together.

Step 4

Add the reserved marinade and all of the Sauce ingredients (except the water and cornstarch) to a saucepan and bring to a boil, stirring. In a small bowl mix the water and cornstarch together. Stir into the sauce. This will thicken in a few seconds. Cover and turn heat off.

Step 5

Fry chicken in batches, don't over crowd the pan, and cook 3-4 minutes, turning until both sides are golden brown. Drain on paper towel lined baking sheet or platter. Turn heat up to reach 375°F and add all chicken back into the oil. Fry, tossing chicken, for 2-3 minutes.

Step 6

Remove chicken, drain on paper towels again. Slice each chicken piece into 2-3 pieces and arrange on platter with lemon slices. Pour warm sauce on top and garnish with green onions. Serve with steamed jasmine rice, or rice of choice.