Cut chicken breast into bite-sized pieces. Season with salt and white pepper.
Mix cornstarch and plain flour together. Beat egg in a separate bowl.
Coat chicken pieces with egg, then dredge in cornstarch-flour mixture.
Heat oil to 180°C and fry chicken pieces until golden and cooked through.
Remove chicken and drain on paper towels. Reserve 1 tbsp oil in wok.
Sauté minced garlic in the reserved oil until fragrant.
Add lemon juice, sugar, soy sauce, and water. Stir until sugar dissolves.
Return chicken to wok and toss to coat evenly with lemon sauce.
Drizzle with sesame oil and garnish with spring onion and lemon slices.
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