1 kilo boneless chicken thighs, with skin left on, (season with salt and pepper) 2 medium eggs, beaten 1 cup cornstarch 1 tablespoon soy sauce 1/2 cup lemon juice 1/2 cup chicken stock 1/3 cup white sugar 1/2 tablespoon cornstarch, dissolved in 1 tablespoon water salt, to taste pepper, to taste oil, for deep frying 1 Prepare the chicken: Season chicken thighs with salt and pepper. Mix well. 2 Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch. 3 Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil. 4 Make the lemon glaze: Reserve a third of the oil used for frying. Add soy sauce, lemon juice, stock, and sugar. Bring to a boil, stirring constantly until sugar dissolves. 5 Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm. 6 Transfer to a serving dish. Garnish with lemon slices. Serve immediately.