Begin by slicing the chicken breast into bite-sized pieces and set them aside. In a large bowl, whisk together 4 tablespoons of cornstarch, a pinch of salt, 2 teaspoons of garlic juice, and 2 large eggs until well combined. This will create a flavorful marinade for the chicken. Add the chicken pieces to the marinade and mix until each piece is evenly coated. Cover the bowl with a lid or plastic wrap and let it rest in the refrigerator for at least 30 minutes, allowing the flavors to infuse into the chicken.

Next, heat up enough vegetable oil in a pot or deep fryer to cover the chicken pieces. Aim for medium-high heat and wait for the oil to reach its desired temperature. Take out the marinated chicken from the fridge and coat each piece with the remaining cornstarch. Carefully place them in the hot oil and fry for 5-6 minutes until they turn a beautiful golden brown color and are fully cooked. Remove from oil and drain excess oil by placing them on a paper towel.

While the chicken is frying, it's time to make the delicious coconut sauce. In a separate saucepan, heat up 6 teaspoons of oil over medium-high heat. Add in lemon juice, ½ teaspoon of sugar, 2 teaspoons of ginger juice, and a pinch of black pepper. Stir well until the sugar is dissolved. Next, pour in 2 cups of coconut milk and bring it to a simmer for 2-3 minutes. This will create a creamy and tangy sauce that complements the chicken perfectly.

Finally, add the fried chicken pieces to the coconut sauce and stir until each piece is coated with the flavorful sauce. Let it simmer for an additional 2-3 minutes to allow the flavors to blend together. Once done, serve hot with rice or any type of dish.