Take a large-sized mixing bowl and add an egg to it. Blend this egg using the hand whisk. Then add the cornstarch into this mixture. Blend again.

Season up the mixture using salt and pepper. Then pour the ginger juice into it.

Bring your clean, washed, and dried chicken, and then drizzle the prepared batter over this chicken. Let it settle for 10 minutes while covered.

Then make a slurry out of cornstarch and water it in a separate container.

Put the medium-sized non-stick saucepan over medium heat and pour the garlic juice into it.

Once it is heated, pour the coconut milk into it. Then at the same time pour the lemon juice over it. Wait for the mixture to get boiled.

Then add the cornstarch slurry into the boiled batter. Stir well. Simmer until you get a thickened sauce.

Then pour some oil into a cooking pan. In a bowl mix some oil with cornstarch and mix in some lemon juice. Sprinkle a little salt in it.

Bring the already marinated chicken and dip it in this mixture. Fry your marinated chicken in the heated oil.

Then bring your reheated sauce and drizzle it over your chicken. Fry each chicken piece for a few minutes until browned and then put your chicken in the serving dish.

To give your chicken a final look, put aside some lemon wedges and sprinkle the shredded coconut over.