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Cut the spring onion finely.
Cut the chicken breast into bite-size slices.
Marinate the chicken with grated ginger, crushed garlic, spring onion, soy sauce, and Shaoxing rice wine for at least 20 minutes (or overnight).
Make the lemon sauce by combining lemon juice, chicken stock/water, sugar/honey, salt, and corn flour.
Lightly beat the egg and mix it with the marinated chicken. Drain any excess egg and coat the chicken pieces with corn flour.
Deep fry the chicken in batches in hot oil for 3-4 minutes until golden brown. Repeat with remaining chicken.
Reheat the oil and pan fry the chicken for a few more minutes until crisp and golden brown.
Pour off the oil, wipe the pan, and reheat it on medium heat. Add the lemon sauce and stir constantly until thickened.
Add the fried chicken to the sauce and toss lightly for a few seconds.
Serve the lemon chicken with boiled rice and steamed vegetables, drizzled with sesame oil.