Step 1

Cut the chicken into chunks and place the flour in a medium bowl. Season the flour with salt and pepper- coat the chicken and set aside. Use a non-stick frying pan or a medium sauce pan and heat about 300ml vegetable oil. You'll want a good amount to fry the chicken.

Step 2

Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Set aside.

Step 3

Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is golden and cooked all the way through.

Step 4

Discard all but about a tablespoon of the oil from the wok. Finely slice the ginger, cut the chilli into thin strips and remove the seeds and gently fry the ginger and sliced chilli for a minute or so.

Step 5

Add the honey to the pan and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken. Add the chicken to the sauce to heat through for a few minutes, toss in the sauce to coat.

Step 6

Top with the sliced spring onions and chopped coriander. Serve with rice.

Step 7

Serves To serve 4 simple double.