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FOR BATTER AND CHICKEN:
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Sift cornstarch, flour, baking powder, salt and pepper into a large bowl. Whisk in ginger until evenly blended. In a small bowl, whisk egg whites until frothy, then whisk in cold water until well mixed. Add egg whites to dry ingredients and quickly whisk just until blended. Add chicken strips to batter and toss to evenly coat. In a large non-stick wok or skillet, heat peanut and sesame oils over medium-high heat. Pour battered chicken into a large sieve set over a bowl and drain off excess batter. Discard remaining batter. Add chicken to wok/skillet and stir-fry, gently tossing and separating pieces until lightly browned and cooked through, approximately 6-8 minutes. (Do not crowd the wok or the chicken will steam rather than brown. It may be necessary to cook chicken in two batches.) Remove to a serving platter/dish and keep warm. Carefully wipe wok clean with wet paper towels and set aside.
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FOR LEMON SAUCE:
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In a small bowl, whisk lemon zest and juice, chicken broth, sugar, corn syrup, vinegar, canola/corn oil, salt and garlic until well blended. In a small cup, stir cornstarch with cold water until dissolved. Whisk into lemon juice mixture until well blended. Return wok to medium-high heat, add lemon mixture and cook, stirring constantly until sauce boils and thickens, approximately 2-3 minutes.
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Remove lemon sauce from heat, pour over chicken and sprinkle with green onions, lemon zest and sesame seeds. Serve immediately.
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NOTE: For delicious citrusy variations use oranges rather than lemons or a combo of lemons and limes.
