In a small bowl start by beating the Soy Sauce (5 tablespoon) and Egg (1) together. Pour over the cubed Chicken Breast (2) and season with Freshly Ground Black Pepper (to taste). Mix and set aside for 15 minutes.
Add the All-Purpose Flour (3/4 cup) to the bowl with the chicken and mix thoroughly. In a large pot with Canola Oil (as needed) on high heat, add the floured chicken pieces using a spoon. Make sure to shake off any excess flour before frying. Fry for 3-4 minutes.
Preheat your oven at 200 degrees F (93 degrees C).
Drain the chicken pieces as you remove them and place into a pan. Place into the oven to preserve the heat and crispy texture of the chicken.
Remove most of the oil from the wok. Add in the Onion (1) and stir fry for 1 minute then remove.
To the hot wok add the Water (1 cup), Lemon (1), Granulated Sugar (1/2 cup), Soy Sauce (4 tablespoon) and whisk everything together.
In a small born mix the Water (2 tablespoon) and Corn Starch (2 1/2 tablespoon) together then pour into the wok. This will thicken up the sauce.
Add the cooked chicken and stir fried onions and mix together. Season with Crushed Red Pepper Flakes (2 teaspoon) and mix once more. Serve with white rice and garnish with Scallion (to taste).