Marinate cut up chicken breasts (5x5cm) for 15 min in one egg, zest of one lemon and salt to taste.

Coat marinated chicken in flour and shallow fry at 350f in batches for 3-4 minutes per batch.

Drain chicken and set aside.

In a wok dissolve sugar in water and lemon juice at medium heat. Once sugar is completely dissolved add cornstarch slurry (mix 1xpart cornstarch to 1 part water) and cook until desired consistency. Remove from heat and toss in cooked chicken.

Serve immediately, you can add sesame seeds for garnish.