1. Begin by seasoning your bite-sized chicken pieces with salt and white pepper. This step is essential because it ensures every bite has balanced flavor.
2. Dip each piece of chicken into the beaten eggs, then dredge thoroughly in cornstarch, shaking off any excess. This double coating creates that signature crispy crust that Mama Lou always perfected.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot enough (test by dropping a bit of batter—if it sizzles immediately, you’re ready), fry the chicken pieces in batches. Avoid overcrowding to keep them crispy. Fry until golden brown and cooked through, about 4-5 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
4. In a separate saucepan, combine chicken broth, lemon juice, sugar, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a gentle boil over medium heat, stirring occasionally.
5. Once boiling, stir in the cornstarch slurry slowly to thicken the sauce. Continue stirring until the sauce is glossy and coats the back of a spoon—about 2 minutes. If you want extra zing, add the lemon zest now.
6. Pour the lemon sauce over the fried chicken pieces and gently toss to coat evenly. Be careful not to break the crispy crust.
7. Transfer to a serving platter and garnish with chopped scallions and sesame seeds if desired.

When I make this with Ouma, she always reminds me to keep the sauce just thick enough to cling to the chicken without turning it soggy. It’s a delicate balance that Mama Lou mastered over years of love and practice.