Lemon Chicken

Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.

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.

Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.

Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.

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.

Place chicken in a bowl. Pour lemon glaze over and toss to coat. Transfer to a serving dish. Garnish with lemon slices and leeks. Serve immediately with steamed rice.

Tips: Add toasted sesame seeds before serving for a nice nutty flavor and crunch.