Dredge chicken in cornstarch-flour mixture, let it sit for 5 minutes, then dip in beaten egg and coat again for an extra-crispy, golden exterior that holds up perfectly to the lemon sauce.

Reserve half your lemon zest to sprinkle fresh at the end—this preserves bright, fragrant citrus notes that cooking diminishes while the cooked zest in the sauce provides deep flavor complexity.

Taste your sauce before plating and adjust: if too tart, add sugar one teaspoon at a time; if too sweet, add fresh lemon juice—this 30-second adjustment elevates the entire dish from good to restaurant-quality.

Maintain oil at 350°F for perfectly cooked chicken—use a thermometer rather than guessing, as too-hot oil burns the coating before cooking through, while too-cool oil creates greasy results.

Let the lemon sauce simmer for 2-3 minutes after adding cornstarch slurry until it coats the back of a spoon—this concentrates flavors and prevents the coating from becoming soggy when tossed together.