To begin, cut the boneless chicken breasts into bite-sized pieces.
Marinate with light soy sauce, vinegar, sugar, salt, black pepper powder, and an egg. Mix well and keep aside to marinate for 10-15 minutes.
In the meantime, prepare the sauce mixture. Take a cup of chicken stock. If you do not have chicken stock available, mix one stock cube (Maggi Super Seasoning) in a cup of water.
Add in honey, vinegar, light soy sauce, and sugar. Mix until the sugar dissolves. Keep aside.
Add cornflour to the marinated chicken pieces. Mix until the pieces are well coated.
Heat oil in a pan. Deep fry the chicken pieces until golden brown and cooked. Drain on a paper towel. Keep aside.
To prepare the sauce, heat sesame oil in a pan.
Add in chopped garlic, chopped ginger, and chopped green chillies. Cook for a minute or two. Do not brown.
Add in the sauce mixture. Cook for a few minutes until the stock reduces a bit.
Add in lemon juice and lemon zest. Cook for a few more minutes.
Add in a slurry of 1 tbsp cornflour mixed in 1 tbsp of water. Cook until the sauce thickens.
Add in the fried chicken pieces. Mix until the pieces are well coated with the sauce. Cook for a few minutes.
The Chinese Lemon Chicken is ready to serve. Garnish with lemon slices and sesame seeds.