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Prepare a lemon for garnish by cutting it into 8 wedges.
Cut the chicken breast into 4 large pieces for easy handling. For the thicker parts, cut them horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.
Cut lemons in half and squeeze the juice into a small bowl.
In a separate bowl, combine flour, cornstarch, salt, and baking powder. This ratio of flour and cornstarch will create the perfect balance between crunch and density, while the baking powder helps the crust get light and puffy.
Add oil to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.
Prepare a cornstarch slurry by combining cornstarch with water. Mix until the cornstarch has completely dissolved and no lumps remain.