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1
Butterfly the chicken breasts, then slice them lengthwise into 1/2-inch thick strips.
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2
Cut the strips in half, place in a bowl and refrigerate.
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3
In a medium bowl, beat the eggs until smooth.
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4
Gradually beat in 1/2 cup of the potato flour.
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5
Mix in the baking soda and 1 teaspoon of the salt.
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6
Cover and refrigerate for 30 minutes.
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7
Place the remaining potato flour in a bowl, season with the remaining 1/2 teaspoon salt and set aside.
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8
Prepare the sauce: Combine the lemon juice and zest, sugar, vinegar, salt and 3/4 cup water in a saucepan and place over medium heat.
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9
In a bowl, stir together 1/2 cup of the sauce and the cornstarch.
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10
Transfer this mixture back to the pan.
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11
Simmer for 15 minutes.
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12
Place a wok over medium-high heat and add the oil.
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13
Working in batches, cook the chicken: dredge a small portion of chicken in the egg mixture.
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14
Shake off excess egg from the chicken and coat it in the seasoned potato flour.
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15
Shake again.
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16
Lower the chicken into the hot oil one piece at a time.
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17
Cook until crisp, about 2 minutes per side.
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18
Drain on paper towels.
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19
Arrange chicken in a shallow bowl.
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20
Reheat the sauce and pour it over the chicken.
