Crispy sesame chicken on rice

In a bowl, whisk together the lemon zest, lemon juice, soy sauce, water, sugar, white vinegar, and cornstarch until well combined. Set aside.
Cut the chicken into bite-sized pieces.
In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.
Place the cornstarch in another shallow bowl.
Dip each piece of chicken into the beaten eggs, allowing any excess to drip off.
Coat the chicken pieces evenly with cornstarch, pressing the cornstarch onto the chicken to adhere.
Heat the cooking oil in a deep frying pan or wok over medium-high heat. You should have enough oil to submerge the chicken pieces.
Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, which should take about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
In a separate saucepan, heat the lemon sauce mixture over medium heat, stirring constantly until it thickens and becomes glossy. This should take about 2-3 minutes.
Once the sauce is ready, pour it over the crispy chicken and toss to coat the chicken evenly with the lemon sauce.
Sprinkle the sesame seeds over the chicken and toss again to coat.
Serve the crispy sesame lemon chicken over cooked rice and garnish with additional sesame seeds or fresh lemon zest if desired.
Enjoy your delicious crispy sesame lemon chicken served on rice!