Step 1

Put the chicken in a bowl with the sake, salt and black pepper. Marinate for at least 15 minutes, or up to overnight.

Step 2

When you're ready to make the lemon chicken, add 2-inches of oil to a heavy-bottomed pot, and heat the oil to 340 degrees F (170 C). Prepare a paper towel lined rack.

Step 3

Whisk the sauce ingredients together in a separate pan and set aside.

Step 4

Add the potato starch in a bowl and drop the chicken pieces in the potato starch. Roll the chicken around to coat each piece evenly with starch, tapping the excess off on the side of the bowl.

Step 5

When the oil is ready, fry the chicken in batches until a light golden brown and cooked through (to test, remove a piece from the pan and use an instant-read thermometer, it should read 160 degrees F). Drain the chicken on the paper towel lined rack.

Step 6

When you've finished frying all the chicken, bring the lemon sauce to a boil. Add the chicken and toss until the sauce has thickened and the chicken is coated in a thick, shiny glaze.

Step 7

Plate the lemon chicken and garnish with sesame seeds and scallions.