• Cut the lemon skin off slice into thin slices and place it 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, marinate chicken breasts with salt, wine, black pepper powder, corn flour, custard powder, and egg. I 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 you are ready to do the frying
• In a heated wok, deep-fry the chicken at an oil temperature of 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 the oil. Wait a couple of minutes (this is to let the oil temperature go up a little.) and re-fry quickly until golden. Remove and drain with a strainer. 

Sauce Prep

• Pour the prepared lemon sauce into a skillet, and cook for 1 to 2 minutes or until the 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.
• Serve immediately for the best flavour.