Put chicken pieces in a bowl and add the soy sauce, sesame oil, rice wine, and egg; mix well.
Put cornstarch in a plastic bag, add 1/2 of the chicken and shake to coat. Add another 1/3 of the chicken and shake. Repeat again to coat the chicken with cornstarch evenly.
Heat oil in a wok or deep skillet. Drop the chicken pieces one at a time to hot oil. Do not crown the chicken (It is better to deep fry small batches at a time). Deep-fry until lightly golden, about 2 minutes. Shake off the access oil and transfer to a plate. Repeat the deep-frying to finish all the batches.
Once all the batches are deep-fried, do the second frying until chicken is golden. Shake off excess oil and set aside.
To make the lemon glaze; combine chicken stock, soy sauce, lemon zest, lemon juice, sugar, honey, salt, ginger, and cornstarch in a small bowl; mix well
Heat 1 tbsp of oil in a skillet over high heat until very hot. Pour the lemon sauce and bring to boil. It will thicken very soon and turn into glaze. Add the chicken pieces and toss well to coat with the lemon glaze. Transfer to a serving plate and garnish with green onion and sesame seeds. Serve immediately
To make sure this recipe to be gluten-free, use gluten-free soy sauce and chicken stock.
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