Fry the chopped garlic in oil until golden. Pour in half of the broth and mix well. Separately, mix the corn starch with water, add in the garlic, and the remaining broth, while gradually stirring.
After it comes to a boil, reduce the heat, until thickened. Then add the lemon juice, saffron, and stir until boiling, then remove it from the fire.
Serve the sauce with roasted and fried chicken.