Rinse chicken liver and pat dry.
In a bowl, combine flour, cornstarch, salt, and pepper.
Dredge liver in flour mixture to fully coat.
In a pan over medium heat, heat about 2-inches deep of oil.
Add liver in batches and cook, turning as needed, until golden and crispy. With a slotted spoon, remove from pan and drain on paper towels.
In a bowl, combine lemon juice, soy sauce, and water. Set aside.
In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and cook, stirring regularly, for about 1 minute or until half done. Remove from pan and keep warm.
Add garlic to pan and cook, stirring regularly, until lightly browned and aromatic.
Add lemon-soy sauce mixture and bring to a boil.
Add chicken livers and gently toss to coat. Continue to cook for about 1 to 2 minutes or until heated and sauce is slightly thickened.
Transfer to serving platter and garnish with onions. Serve hot.