My sticky lemon chicken is so simple to make that you'll be surprised. This is my ultimate Chinese lemon chicken. It’s fresher, it’s lighter. With this recipe, you are going to serve it on your dinner table without that stodgy Chinese takeout. The lemon chicken is crispy yet juicy which is marinated in soy sauce, egg white, and Shaoxing wine. The chicken pieces are coated in a glossy sauce that is tangy from the lemon zest and juice. Perfectly balanced with just the right amount of sweetness. When it comes to lemon chicken at Chinese restaurants, some make a light batter, while others use a crispier dry coating. My personal preference is dry coating. For the lemon juice, I suggest using fresh lemon, it will give a maximum lemon flavour. Double fly the chicken will help in producing an extremely crispy golden outside. Make sure you wait at least 5 minutes after the first fry, wait until the oil reaches the right temperature once more before placing the fried pork back in for...