Marinate chicken with soy sauce and sesame oil overnight.

Pat dry with paper towels.

Combine stock and lemon juice. Grate the garlic into the mixture and stir.

Cover chicken with enough corn starch to coat.

Heat a large saute pan with plenty of oil. This is a pan fry, not a saute.

Shake off excess cornstarch. Fry chicken in two batches as not to overcrowd the pan. Set chicken aside atop paper towels.

Add onion and jalapeño. Fry quickly over high heat until onion softens, about 1 minute.

Add sauce and scrape up the brown bits with a wooden spoon.

Add chicken. Cook 30 seconds.

Whisk together cornstarch and water. Pour into the pan while stirring. Cook 1 minute to thicken sauce and reheat chicken.

Variations: Rice vinegar, mirin, tamari, ginger, chives, crushed pepper flakes, tamarind, orange, habanero, almond, cashew, arugula, spinach, asparagus, basil, parsley, thyme, oregano, artichoke, avocado, green beans, bell pepper, broccoli,cardamom, celery, carrots, cauliflower, chives, coconut, coriander, corn, edamame, eggplant, fennel, whole grains, hazelnut, honey, leeks, lime, ponzu, mushroom, mustard, oregano, pasta, peas, pecans, poppy seed, radicchio, radish, wild rice, rosemary, saffron

Cont'd: shallot, sugar snap peas, squash, tea, tarragon, tofu, wasabi, white wine, white wine vinegar, champagne vinegar, sherry vinegar, white vinegar