Slice the chicken breasts in half butterflied into two thinner pieces each.

To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.

In a separate bowl, add ½ cup corn starch and ¼ cup flour and mix well.

In a large frying pan or a wok, heat more canola oil in a wok (medium high heat).

Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

Fry the chicken for 3 to 4 minutes or until golden and crisp.

Remove the chicken from the pan, then drain the oil.

Add the lemon juice, sugar, water and remaining 1 tablespoon cornstarch to the pan and whisk to combine.

Cook until thickened and smooth.

Slice the chicken into thin strips then serve with lemon sauce poured over.