In a heavy-bottom, medium-size saucepan, place the lemon juice, tamari or soy sauce, brown sugar, lemon zest and ground ginger, and whisk to combine well.

Pour about half of the chicken stock into a small bowl, whisk the 2 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan.

Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside.

Place the egg and water mixture in a medium bowl. Place the cornstarch for dredging in a separate, medium bowl. Add the garlic salt to the cornstarch, and whisk to combine.

Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. I like to dredge all the chicken at once before I begin to cook it, so I place the coated chicken on a baking sheet lined with parchment paper along the way.

In a wok or a large, heavy-bottom sauté pan, place about 1/4-inch of frying oil over medium heat until shimmering.

Add the chicken in batches and fry until crisp – for about 2-3 minutes total, turning once. Do not crowd the pan.

The chicken will not brown, but it will crisp. Remove and drain on paper towels. Add more oil as necessary.

To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil.

Lower the heat to medium-low and cook, whisking constantly until thickened (about 3 minutes).

Toss the chicken in the sauce, and serve immediately over rice.