Cut chicken into thin strips.
Place in a bowl add lemon juice and zest. Marinate for 2 hours.
Add the cornflour, the mix should resemble a batter, if too runny add a little more cornflour.
Heat the oil in a small, deep saucepan, fry a few pieces at a time, 4 to 5 minutes turning to evenly cook.
Give the oil enough time to regain heat in between.
Place chicken on a tray with absorbent towel to remove any excess oil.
Season with salt and cracked pepper then serve.