Step 1

Cut chicken into small bite size pieces. Add baking soda, sesame oil, ginger garlic paste and light soy sauce mix well and marinate for 15 minutes.

Step 2

Cut ginger into thin slices. Squeeze lemon juice out from one lemon and set aside.

Step 3

Break one egg into the marinated chicken pieces and mix it well. Then add the potato/corn starch and coat the chicken pieces toss the excess flour out before frying.

Step 4

Heat the oil into high heat about 350° F. You can test oil temperature with wooden chopstick, its ready to fry when the bubbles start to fizz steadily. Add the coated chicken pieces and deep fry for 2-3 mins until the chicken turn into crispy golden brown. Remove from oil and set aside.

Step 5

Heat the wok, add all ingredients from the sauce mixture and  bring it to boil with medium high heat.

Step 6

Add the fried chicken pieces. Stir well with medium high heat to few seconds.

Step 7

Add corn starch and water mixture in the sauce and stir well until the chicken pieces are glossy and coated well with the sauce.

Step 8

Serve immediately with a bowl of steamed rice or a stir-fry noodle. Garnish with toasted sesame seeds and lemon slices. Crispy Honey Lemon Chicken is ready! Enjoy!