1. Wash and pat dry the 2 kg chicken thighs.
2. Cut into bite-sized pieces and toss into a large bowl.
3. Add 1 tbsp salt and 1/4 cup soy sauce to the chicken.
4. Mix well so every piece is coated. Cover and pop into the fridge for about 60 minutes.
5. In a bowl, beat 2 eggs and mix in 1/2 cup cornstarch until smooth. It should feel like a thick batter, not too runny. If it’s too thick, a tiny splash of water helps.
6. Transfer the marinated chicken into a large zip bag and pour in the egg and cornstarch mixture. Seal and shake until all pieces are coated.
7. Heat oil in a wok or deep pan. Test with a small piece; it should sizzle right away but not burn.
8. Carefully add coated chicken in batches.
9. Don’t overcrowd the pan, or it won’t crisp up.
10. Fry each batch for about 3 to 4 minutes per side until golden and cooked through.
11. Remove and drain on a paper towel. Keep going until all the chicken is done.
12. Pour off most of the oil, leaving about 1 tbsp in the wok.
13. Add the sliced carrot, celery, onion, and capsicum.
14. Stir fry for about 5 minutes until just tender but still a bit crisp. Set aside.
15. Add the juice of 2 lemons to the wok. Stir in 1 tbsp extra cornstarch (mix it with a little water first so it doesn’t clump). Cook until slightly thickened and glossy.
16. Add the fried chicken back into the wok and toss to coat in the lemon sauce.
17. Add the vegetables and gently mix everything.
18. Serve straight away with rice while it’s still crispy and saucy.

Notes:

1. If you prefer a slightly sweet lemon chicken, adding 1 to 2 tbsp sugar or honey is optional.
2. Smaller pieces cook faster, so keep an eye on colour and doneness.
3. You could skip the zip bag and just toss the chicken directly in a bowl with the batter. Less fuss, same result.