Begin by placing the chicken thighs in a bowl. Drizzle with soy sauce and sprinkle over 2 tablespoons of cornstarch, mixing until well coated. Cover and marinate for 30 minutes.

While marinating, whisk together lemon juice, sugar, water, 2 teaspoons of cornstarch, and lemon zest in a bowl until smooth. Set aside.

Combine flour and remaining ½ cup of cornstarch in a shallow dish. Dredge marinated chicken in this mixture until evenly coated.

Heat oil in a deep pot to 350°F. Fry the coated chicken in batches for 4-5 minutes until golden brown and cooked through.

Transfer fried chicken to a skillet over medium heat. Pour the lemon sauce over and gently toss to coat. Cook for about 30 seconds.

Plate your Chinese Lemon Chicken with steamed rice and colorful sautéed vegetables. Serve warm.