In a bowl, combine the cubed chicken breast with soy sauce and sesame oil, tossing well to coat evenly. Let this marinate while you prepare the other components—this brief marination adds flavor directly into the meat. Set up your coating station by placing flour in one shallow bowl and beaten egg in another bowl next to it. This organized setup will make the breading process quick and efficient.

Heat the peanut oil in a pot over medium heat, then add the finely grated ginger and minced garlic cloves, stirring constantly for about 1 minute until fragrant—this blooming of aromatics creates the flavorful foundation. Pour in the chicken stock, lemon juice, sugar, Shaoxing wine, and soy sauce, stirring well to combine. Bring to a gentle simmer and let it cook for 5 minutes to meld the flavors together. I find that fresh lemon juice makes a noticeable difference in brightness compared to bottled, so it's worth the extra squeeze.

While the sauce simmers, mix the cornflour with 2 tablespoons of cold water to create a slurry, stirring until smooth and lump-free. Slowly pour this mixture into the simmering sauce while stirring constantly to prevent lumps from forming. Continue simmering for about 2 minutes, stirring occasionally, until the sauce becomes glossy and coats the back of a spoon—this is your signal that it's properly thickened. Remove from heat and keep warm.

Working with the marinated chicken from Step 1, coat each piece by dipping first in flour, shaking off excess, then in egg, then in flour again for a double coating—this creates a crispy exterior when air fried. Spray the air fryer basket lightly with oil, then add half of the breaded chicken pieces in a single layer without overcrowding. Spray the chicken generously with oil on all sides, then air fry at 180°C (350°F) for 10 minutes, shaking the basket or turning the pieces halfway through to ensure even browning. Once golden and crispy, transfer to a plate and repeat with the remaining chicken. I find that shaking the basket rather than turning individual pieces helps achieve more consistent crispiness across all pieces.

Place all the air-fried chicken pieces in a serving bowl or plate, then pour the warm lemon sauce over top. Toss gently to coat evenly, making sure each piece gets coated in the glossy sauce. Garnish generously with sliced scallions for a fresh, bright finish, and serve immediately while the chicken is still warm and crispy.