Step 1

Heat enough oil in a wok to be able to submerge the chicken pieces.

Step 2

Mix all the batter ingredients in a large bowl.

Step 3

Test the temperature of the oil by dropping a small amount of batter into the wok. If it immediately floats to the top and starts sizzling, it’s ready.

Step 4

Dredge the chicken in the batter and fry it in batches for 6 to 8 minutes or until golden brown,.

Step 5

Remove the cooked chicken with a slotted spoon and drain on paper towels.

Step 6

Discard the oil and clean the wok.

Step 7

Heat the fresh oil in the wok and gently fry the ginger and chilli for two minutes.

Step 8

Add the lemon juice, sweet chilli sauce, soy sauce and honey. Let the mixture reach a slow bubble point.

Step 9

Make a slurry, by adding the water and cornstarch to a cup and mixing until all the lumps have gone.

Step 10

Turn up the heat, pour the slurry into the wok and stir vigorously. At first the sauce will be cloudy but after a minute or so, everything will come together and the sauce’s colour will return.

Step 11

Tip in the chicken pieces and stir until everything is covered.

Step 12

Serve with plain white rice, topped with spring onions and sesame seeds. Enjoy!