For the chicken, slice each breast in half horizontally then pat dry with paper towel. In a large skillet, fill with oil to ¼ ” deep and heat over med-high heat.

Whisk together the cornstarch, water and eggs into a bowl until smooth. Dip chicken pieces into batter, shaking off excess then place in the hot oil.

Fry in batches, flipping until lightly golden on both sides. Set aside on wire rack to drain.

For the sauce, whisk together all the ingredients except the lemon juice in a saucepan. Bring to a boil, stirring frequently until sauce thickens. Remove from heat and stir in lemon juice to taste.