In a plastic bag, add chicken and marinade ingredients. Place in the fridge and let chicken marinate for at least 4 hours or overnight.
Remove chicken from fridge and bring to room temperature. Rinse jasmine rice under cold water until water runs clear.
Place jasmine rice in a pot with a tight-fitting lid; add in water. Bring to a boil uncovered. Once rice has started to boil, turn down to the lowest setting, cover and let simmer until cooked through, around 20 minutes. Fluff once rice is done.
While the rice is cooking, heat canola oil to 350F. While oil is heating, beat eggs in a shallow dish. Dredge chicken in the egg mixture, then in flour mixture. Deep-fry chicken in small batches until golden brown in color, around 5 minutes.
In a wok over high heat, add 2 tablespoons canola oil. Add in red onions and saut for 1 minute; add in cherry tomatoes and saute an additional minute. Add in ketchup, brown sugar, sake, sesame oil, oyster sauce, chicken broth, ginger, lemon juice and zest, and cook until thicken, around 10 minutes. Add chicken to thickened sauce and toss to coat. Garnish with scallions and serve with rice.