For marinate the chicken: Cut the chicken breast into boneless bite-size.

Add salt, egg white, white pepper, sugar, Shaoxing wine, light soy sauce, and cornstarch. Mix well.

Marinate for at least 2 hours or overnight in the refrigerator.

For Coating the chicken for deep frying: Combine corn flour, plain flour, baking powder and salt as flour mix

Add the flour mix to the chicken pieces. Add more if it is insufficient to cover all the chicken. Any excess flour will fall off from the chicken.

Shake off the excess flour. Deep fried in hot oil at 180°C/350°F for four minutes or when the color turns golden brown.

Remove the chicken from the oil. Drain the oil on a kitchen towel and set aside.

For making the lemon sauce: Place the sugar, constarch and water in a small pot or saucepan. Remove it when the sugar is dissolved, the sauce thickens and turns translucent.

Set aside until it returns to room temperature.

Add the honey, lemon juice, lemon zest to the cornstarch mixture that has cool down to room temperature. Mix well.

Place the chicken on a large piece of lettuce.

Drizzle the sauce on the chicken. Garnish with fried red capsicum and slices lemon.