This is just for one person, if your making it for more just double up
Cut the lemon skin off and slice into thin slices and place into a bowl
Now Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon skin, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.
Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
In a mixing bowl, marinated chicken breasts with salt, wine, black pepper powder, cornstarch, custard powder, and egg. I personally like to leave it sitting in this for around 15-20mins.
Now for the coating: Put flour in a tray so that each piece of chicken can be evenly coated with the flour.
Add the coated chicken to a plate for when your ready to do the drying
In a heated wok, deep-fry the chicken at oil temperature 300-350°F (150-180°C) until slightly golden. The key here is the wok or pan has to be at this high temperature before you start frying the chicken.
Remove the fried chicken from oil. Wait a couple of minutes (this is to let the oil temperature goes up a little.) and re-fry quickly until golden. Remove and drain with a strainer.
Pour the prepared lemon sauce into skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from the bottom of the skillet.
Once ready plate up and pour the sauce over the chicken.