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1
Place the first 7 ingredients in a bowl and combine thoroughly.
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2
Cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.
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3
When ready to cook, pour 2 inches of oil in a deep heavy skillet or saucepan and heat to about 375F (use an instant-read thermometer to check, or add a pinch of flour to the oil; it will sizzle at the right temperature).
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4
Remove the chicken from the marinade and coat with the egg and then the flour; carefully slide the chicken into the oil.
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5
Do not overcrowd; cook in batches if necessary.
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6
Cook, turning once, until golden brown and cooked through, about 7 minutes.
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7
Remove and drain on paper towels.
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8
Meanwhile, in a medium saucepan, combine the lemon juice, chicken stock, sugar, and cornstarch and cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture thickens.
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9
Taste and season with salt, then turn the chicken pieces in the sauce and serve.
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10
Omit the egg and flour.
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11
Heat 3 tablespoons corn, grapeseed, or other neutral oil in a wok or large nonstick skillet over medium-high heat.
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12
Add the chicken and cook until it loses its pinkness.
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13
Stir in the ginger and cook until fragrant, about 10 seconds.
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14
Add the soy sauce, oyster sauce if youre using it, wine, pepper, lemon juice, stock, sugar, and cornstarch.
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15
Mix everything together thoroughly and cook until the sauce thickens.
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16
Season to taste with salt, garnish with scallion, and serve.
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17
Omit the egg, flour, stock, and cornstarch.
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18
Place the chicken in a bowl with the ginger, soy sauce, oyster sauce if youre using it, wine, pepper, lemon juice, and sugar.
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19
Combine everything thoroughly, cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.When ready to cook, set up a steaming rack over at least 2 inches of water.
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20
Transfer the chicken to a heatproof plate and pour the marinade over it.
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21
Steam until the chicken is cooked through, about 20 minutes.
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22
Season to taste with salt, garnish with scallion, and serve.
