I was very unsure about this when I saw what the sauce looked like after Step 1 (almost like a very watery tahini) but it sure does pull it together at the end and the flavor really wow'ed us at the table!
Me and my husband both have our reliable fall-back sauces for stir-fry nights, mine being peanut, his being sesame-chili-ginger, but we never did a lemony sauce. I had no clue how much we'd been missing out on.
I'll say it feels like far more steps that are outlined (I love how 5 processes are lumped in Step 2) and the whole taking the chicken out seems like a pain, but I think it's both *really* important, and a good idea to do it just as they say - with tongs. I didn't realize I had left some of the juicy stuff to sop up veggies with in the next stage of frying by scooping the chicken out with a paddle, instead of using tongs - until I dumped the chicken back in and saw all the off-juices!
Also - that corn starch and lemon juice sauce in the beginning looks pretty weak, but once it's cooked into the fry in the final stage, it's really amazing! I will return to this one, for sure.