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1
In medium bowl, beat the egg lightly with the Asian seasoning.
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2
Place 1/4 cup cornstarch in a shallow dish.
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3
One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess.
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4
Dredge again in the cornstarch to lightly coat.
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5
Place on a baking dish and let stand for 5 minutes.
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6
Just before cooking, shake off any excess cornstarch.
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7
In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest.
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8
Set aside.
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9
In a wok, heat the oil over medium-high heat until hot but not smoking.
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10
Add the chicken strips (making sure not to overcrowd the pan.)
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11
Fry them for about 3 minutes, until crisp, turning once.
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12
Remove with a slotted spoon and drain them on paper towels.
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13
In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water.
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14
Pour nearly all the oil out of the wok.
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15
Add the green onions, ginger, and garlic and stir-fry for 30 seconds.
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16
Add the lemon sauce, stir to combine, and bring to a boil.
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17
Add the cornstarch mixture and cook, stirring, until thick.
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18
Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.
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19
Remove from the heat and divide among 4 plates.
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20
Garnish with the julienned green onions and toasted sesame seeds and serve.
