Crispy, golden‑fried chicken pieces coated in a tangy, sweet‑and‑sour lemon glaze — an easy, restaurant‑style favorite.

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In a bowl, toss chicken with salt, pepper, and cornstarch until evenly coated.
Dip each piece in beaten egg, shake off excess, then lightly re‑coat with cornstarch.
Heat ½″ oil in a skillet over medium‑high heat. Fry chicken in batches until golden and cooked through, about 3–4 min per side. Drain on paper towels.
Meanwhile, whisk together sugar, lemon juice, rice vinegar, water, soy sauce, and lemon zest in a small saucepan.
Bring sauce to a gentle boil over medium heat. Stir in cornstarch slurry and cook 1–2 minutes until thickened to a glossy glaze.
Transfer fried chicken to a bowl or platter and pour warm lemon sauce over top, tossing gently to coat.
Garnish with lemon slices and green onions or sesame seeds if desired. Serve immediately, ideally over steamed rice or alongside veggies.

Use fresh lemon juice and zest for the best bright flavor.
If preferred, bake coated chicken at 425 °F on a rack‑on‑tray for 20–25 min instead of frying.
Adjust sweetness and tang by balancing sugar and lemon juice to taste.
Leftovers: store chicken and sauce separately in the fridge for up to 3 days; reheat gently to prevent sogginess.