In a small sauce pan combine lemon juice, chopped basil, sugar, water, red pepper flakes, 1 tbsp corn starch and lemon zest. Bring ingredients to a boil and stir regularly for about 2 minutes or less until the sauce thickens.
The sauce should appear thickened as seen in the photo. Cover the sauce and set aside for later.
Cut up the chicken breast into 1 inch pieces. In a small bowl whisk two eggs. In a large bowl, combine flour, cornstarch, salt, black and cayenne pepper. Place chicken a few batches at a time into the beaten egg and coat in the flour/cornstarch mixture.
Heat coconut oil in a large skillet to a medium heat. The oil should fill the skillet about a 1/2 inch high. Carefully add chicken pieces and fry in batches. DO NOT fry them too close together or all at once.
Set aside chicken pieces and drain the access oil with some paper towels. When closed to finished, warm up the sauce you made earlier. Do not allow it to boil.
Remove the left over oil from the skillet. Add in the fried chicken pieces back to the skillet, cover in sauce and evenly coat chicken. Add in a few basil leaves and sliced lemon for an extra flavor punch and presentation. Viola!