Cut chicken into small bite size pieces. Add baking soda, sesame oil, ginger garlic paste and light soy sauce mix well and marinate for 15 minutes.
Cut ginger into thin slices. Squeeze lemon juice out from one lemon and set aside.
Break one egg into the marinated chicken pieces and mix it well. Then add the potato/corn starch and coat the chicken pieces toss the excess flour out before frying.
Heat the oil into high heat about 350° F. You can test oil temperature with wooden chopstick, its ready to fry when the bubbles start to fizz steadily. Add the coated chicken pieces and deep fry for 2-3 mins until the chicken turn into crispy golden brown. Remove from oil and set aside.
Heat the wok, add all ingredients from the sauce mixture and bring it to boil with medium high heat.
Add the fried chicken pieces. Stir well with medium high heat to few seconds.
Add corn starch and water mixture in the sauce and stir well until the chicken pieces are glossy and coated well with the sauce.
Serve immediately with a bowl of steamed rice or a stir-fry noodle. Garnish with toasted sesame seeds and lemon slices. Crispy Honey Lemon Chicken is ready! Enjoy!