Begin by placing 1 pound of chicken thighs in a large bowl. Pour in 1/4 cup of soy sauce and sprinkle with 2 tablespoons of cornstarch. Mix well to coat the chicken and cover the bowl with plastic wrap. Refrigerate the marinated chicken for 30 minutes.

While the chicken is marinating, prepare the sauce by combining 1/4 cup of lemon juice, 1/4 cup of sugar, 2 tablespoons of water, 2 teaspoons of cornstarch, and 1 tablespoon of lemon zest in a separate bowl. Stir until smooth.

After marinating, retrieve the chicken and sprinkle the remaining cornstarch and 1/2 cup of flour over the pieces. Toss gently to coat evenly.

In a deep pot, heat 2 cups of oil over medium-high heat until it reaches 350°F. Drop a small piece of batter into the oil to check readiness.

Carefully add the chicken pieces into the hot oil in batches, frying for about 5-7 minutes until golden brown. Use a slotted spoon to drain on paper towels.

In the same skillet used for frying, pour in the prepared lemon sauce over the crispy chicken. Stir gently over medium-high heat for 2-3 minutes until thickened.

Plate your crispy chicken over a bed of steamed rice, and optionally garnish with fresh vegetables.