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Prepare a lemon for garnish by cutting it into 8 wedges.
Cut the chicken breast into 4 large pieces for easy handling. Halve the thicker sections horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.
Cut lemons in half and squeeze the juice out of both.
In a separate bowl, combine flour, cornstarch, salt, and baking powder.
Add oil to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.
Prepare a cornstarch slurry by combining cornstarch with water. Mix well.
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