1. Prepare the Chicken

• Cut the chicken into small 2-inch cubes and pat dry with paper towels.
• In a mixing bowl, combine the flour, salt, and pepper.
• In a separate mixing bowl, whisk together milk and egg.
• Dredge each chicken piece first in the flour mixture, then dip into the milk mixture, and coat again in the flour mixture.

2. Fry the Chicken

• Heat vegetable oil in a large pan over medium-high heat.
• Fry the coated chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch.
• Transfer the fried chicken to a tray lined with paper towels to drain excess oil.

3. Make the Lemon Sauce

• In a non-stick saucepan, heat peanut oil (or sesame oil) over medium heat.
• Add the ginger and garlic and sauté for about 2 minutes until fragrant and golden brown.
• Stir in soy sauce, chicken broth (or water), honey, pineapple juice, brown sugar, lemon pepper, vinegar, lemon juice, lemon zest, and a pinch of salt.
• Bring the mixture to a boil, then reduce heat and let it simmer for a few minutes while stirring constantly.

4. Thicken the Sauce

• Remove the saucepan from heat.
• Mix cornstarch with a little water to form a slurry and whisk it into the sauce until it thickens.
• Optionally, add a few drops of yellow food coloring for a vibrant yellow hue.

5. Coat the Chicken in Sauce

• Add the fried chicken pieces to the saucepan with the lemon sauce.
• Stir gently to coat the chicken evenly in the sauce.

6. Serve & Garnish

• Serve the lemon chicken immediately over rice or noodles.
• Garnish with thinly sliced green onions and lemon slices for added freshness and flavor.