Chinese Lemon Chicken

2 boneless chicken breasts or 4 boneless chicken thighs, cut into large chunks
1 egg
1/4 cup flour
1/4 cup corn starch
1/2 teaspoon salt
oil for frying

Lemon Sauce:
1 cup cool water
1/4 cup cane sugar
1 tablespoon corn starch
1 lemon, finely zested and juiced
1/8 teaspoon turmeric powder
dash white pepper
1/4 teaspoon dried ginger
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon butter

For the sauce: Combine all ingredients except the butter in a sauce pan and whisk until cornstarch and flour are incorporated and no lumps remain. Add the butter. Place over medium low heat, bring to a boil and cook for about 8 minutes until thickened and sauce is clear.

For the chicken: Whisk the egg in a bowl. In another bowl, mix together the corn starch, flour, and salt. Coat the chicken pieces in egg and dredge in the flour mixture.

Heat several tablespoons of oil in a heavy skillet and fry the chicken until golden on all sides and cooked through, about 10 minutes total. Serve with the lemon sauce.