Step 1

In a heavy-bottom, medium-size saucepan, place the lemon juice, tamari or soy sauce, brown sugar, lemon zest and ground ginger, and whisk to combine well.

Step 2

Pour about half of the chicken stock into a small bowl, whisk the 2 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan.

Step 3

Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside.

Step 4

Place the egg and water mixture in a medium bowl. Place the cornstarch for dredging in a separate, medium bowl. Add the garlic salt to the cornstarch, and whisk to combine.

Step 5

Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. I like to dredge all the chicken at once before I begin to cook it, so I place the coated chicken on a baking sheet lined with parchment paper along the way.

Step 6

In a wok or a large, heavy-bottom sauté pan, place about 1/4-inch of frying oil over medium heat until shimmering.

Step 7

Add the chicken in batches and fry until crisp – for about 2-3 minutes total, turning once. Do not crowd the pan.

Step 8

The chicken will not brown, but it will crisp. Remove and drain on paper towels. Add more oil as necessary.

Step 9

To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil.

Step 10

Lower the heat to medium-low and cook, whisking constantly until thickened (about 3 minutes).

Step 11

Toss the chicken in the sauce, and serve immediately over rice.