• Slice chicken breast into even cubes. Place in a container or bowl and add cornstarch, soy sauce, and oil. Mix thoroughly and place in the fridge to tenderize for 30 minutes minimum, up to overnight.
• In a seperte container Add flour, cornstarch, salt, and baking powder for batter. Whisk to combine and add oil and water. Whisk well to combine.

Fry

• Heat enough oil to deep fry the chicken. (its ready when it shimmers)

  Place chicken in the wet tempura batter and stir to coat. Working one at a time, drag each chicken cube through the batter so it has as much as possible on it, and gently place it into the hot oil.

  Dont crowd the oil- try not to touch the pieces together or they will stick. if this happens shake the pan or use chopsticks to seperate.

  Fry until golden and puffed- about 3-4 minutes. Set on a paper towel to catch any excess oil. Continue until all chicken is coated.

Sauce

• Zest the lemon and juice both halves.

  Meanwhile, add all sauce ingredients(except 2 Tbs cornstarch and 2 Tbs water for slurry) to a wok or pan big enough to hold all the chicken. Add in the lemon rinds that you juiced also! Bring to a boil to dissolve the sugar and cook for one minute. Remove from the heat. Discard lemon halves.

  In a small cup, dissolve cornstarch in water and mix well with a fork. Add to the hot sauce and mix immediately, until sauce is smooth. Add in tempura fried chicken and toss to coat all pieces in sauce.

Serve

• Serve hot with rice or fried rice. Optional- garnish with red chili flakes and lemon slices. Enjoy!