Method

• 1.
  For the brine, combine all ingredients and 1L (4 cups) water in a saucepan over high heat and bring to a simmer. Transfer to a heatproof bowl and stand for 20 minutes to cool slightly. Cover and freeze for 1 hour or until completely cool.
• 2.
  Add chicken to brine and chill, covered, for 2 hours. Drain chicken and pat dry with paper towel. Thickly slice and chill until needed.
• 3.
  Meanwhile, for the lemon sauce, place glucose, soy, sugar, lemon zest, ginger and 1/4 cup (60ml) water in a saucepan over high heat.

• 4.
  Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and cook, without stirring, for 10-12 minutes or until the mixture reaches 126°C on a sugar thermometer. Remove from heat and stir through lemon juice and kombu. Transfer to a bowl and stand for 2 hours or until cooled to room temperature.
• 5.
  Meanwhile, to make the batter, combine flour, cornflour and baking powder in a bowl. Gradually whisk in 1 cup (250ml) water until well combined. Chill until needed.
• 6.
  To cook the chicken, half-fill a wok, deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Place extra flour in a bowl, add chicken and toss to coat, shaking off excess.
• 7.
  In 3 batches, coat chicken in batter, allowing excess to drip off, and deep-fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel for 30 seconds. Transfer hot chicken to lemon sauce, add half the sesame seeds and toss to coat.
• 8.
  Transfer lemon chicken to a serving platter. Sprinkle with coriander leaves and remaining 1 tbs sesame seeds. Serve with crispy chilli in oil and extra sesame seeds.