Something a little more intense than what I’ve made before. But it was an experiment into my first attempt at an Asian dish.

What you will need

Chicken:
21 ounces of breast meat (600g metric) cut into small pieces
1 large egg
2 tablespoons white wine vinegar
2 tablespoons soy sauce
1/2 cup corn starch
Oil for frying

Sauce:
1 tablespoon oil
3 teaspoons minced garlic
1 teaspoon minced or ground ginger
1/2 cup chicken stock
2 tablespoons honey
2 tablespoons sugar
Salt to taste
2 teaspoons corn starch in 2 tablespoons water, mixed and to the side
The zest of one lemon, peeled and sliced into thin strips instead of grated
The juice of the same lemon
Toasted sesame seeds for garnish

Chicken:
Combine egg, soy sauce, vinegar, and whisk. Then mix in chicken in and let sit for twenty minutes covered.
Mix in corn starch and continue until all pieces coated.
Heat oil and fry chicken until all pieces crispy and cooked through. Set aside. Best done in batches to not crowd your oil

The sauce:
Combine all ingredients except corn starch slurry in pot or wok. Heat until thoroughly mixed and hot. Add slurry and mix for five seconds. Add chicken and mix until each piece thoroughly coated. Garnish with sesame seeds. Serve with your choice of rice

What could be improved: it was my first time ever trying an Asian dish. I honestly think I need to increase the sauce ingredients by at least 50%. The chicken got thoroughly coated, but there was no excess sauce to bleed into the rice, which I like. I’d also say the chicken needed a second trip in the oil to double fry, making it crispier.

But either way, as is it turned out great.

EDIT: Too much sauce with all ingredients increased made the bleed over sauce go into the rice as wanted, but it overpowered itself, and made the rice taste kinda bad. So the original ration is the better option. Refrying the chicken to crip the coating worked very well though.