Step 1

Julienne the lemon zest, and squeeze out the lemon juice.

Step 2

Prepare lemon sauce: in a mixing bowl, add julienned lemon zest, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix thoroughly.

Step 3

Cut the chicken breast into thin slices and use the back of the knife (or meat tenderizing mallet) on each piece to tenderize the meat.

Step 4

In a mixing bowl, marinate the chicken breasts with salt, Shaoxing wine, black pepper powder, cornstarch, custard powder, and egg.

Step 5

Coating: Put starch in the tray so that each piece of chicken can be evenly coated with starch.

Step 6

In a heated wok, deep-fry the chicken at an oil temperature of 300-350°F (150-180°C)  until slightly golden. Remove from oil. Wait a couple of minutes before re-frying it (this is to let the oil temperature goes up a little).

Step 7

Re-fry quickly until golden. Remove and drain with a strainer.

Step 8

Pour the prepared lemon sauce to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from bottom of skillet.

Step 9

Pour the sauce over chicken. Serve immediately.

Step 10

Enjoy!