1-First step: Mix and chill the dry batter. Refrigerate the dry batter ingredients, whisked together: 1/3 cup cornflour or cornstarch, 1/3 cup plus 1 tablespoon plain flour, 1/4 teaspoon baking powder, and 1/2 teaspoon cooking salt or kosher salt. This helps keep the coating light and crisp when it hits hot oil.

2-Second step: Pound the chicken evenly. Pound the chicken to about 0.7 cm thickness using a meat mallet or skillet. Protect the chicken with a bag or parchment so it does not tear. Sprinkle 1/2 teaspoon salt on both sides.

3-Third step: Dust to prevent sogginess. Dust the chicken with 1/4 cup cornflour or cornstarch, press so it sticks, then shake off excess. This dry layer helps the batter adhere and keeps the crust crisp.

4-Fourth step: Heat the oil for the first fry. Heat 1 to 1 1/2 liters vegetable or canola oil in a heavy-based pot to 160°C (320°F), with about 4 cm oil depth. Keep a thermometer if you have one. It really helps your Chinese Lemon Chicken Recipe taste consistent every time.

5-Fifth step: Make a thin batter right before frying. Just before frying, add 1/2 cup cold soda water to the refrigerated dry batter and whisk briefly into a thin consistency. Use cold soda water, not sparkling mineral water, for the best lightness.

6-Sixth step: First-fry for pale golden crisp. Dip each chicken piece in batter, let excess drip off, then fry for 3 minutes until pale golden and crispy. Remove and cool on paper towels for 20 minutes. This rest matters for texture.

7-Seventh step: Heat oil higher for the second fry. Raise the oil temperature to 200°C (390°F). Second-fry the chicken for 3 minutes until deep golden and very crispy. Drain well on fresh paper towels.

8-Eighth step: Mix and simmer the lemon sauce. Whisk 6 teaspoons cornflour or cornstarch with a splash of 1/2 cup chicken stock until lump-free. Then add the remaining 1/2 cup stock, 1/2 cup lemon juice, 1/3 cup sugar, 1/2 teaspoon grated garlic, and 1/2 teaspoon grated ginger. Add 1 tablespoon Shaoxing wine if using, or substitute with a pinch of salt for alcohol-free.

9-Ninth step: Thicken to a honey-like coat. Simmer the sauce for 3 minutes until it turns honey-like and can coat the chicken. Keep it warm so it does not thicken too much before serving.

10-Tenth step: Slice, plate, and sauce immediately. Slice chicken about 2 cm thick. Plate it, pour warm sauce over the top, and garnish with lemon slices and finely sliced green onion if desired. Serve immediately for peak crispiness.