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Cut the boneless chicken thigh into 1-1.5 inch pieces.
Marinate the chicken with simple ingredients A for one hour.
After one hour, coat the chicken with more cornstarch, shake off the excess, and rest for ten minutes.
Deep-fry the chicken in oil at 150°C/300°F undisturbed for one minute. Flip the chicken and continue deep-frying until the chicken starts to turn to light brown. Remove and drain in a wire mesh strainer.
Let it cool for a few minutes.
Deep-fry the chicken again in oil at 190°C/375°F until golden brown.
Remove the chicken and drain in a colander.
Heat a tbsp of oil in the wok.
Add the fried garlic, honey, lemon juice, and salt.
Thicken with the cornstarch slurry.
Add the lemon zest.
Return the chicken to the wok and mix well.
Sprinkle some finely chopped green onions and toasted sesame seeds onto the chicken to serve.