Step 1

Combine wine and soy sauce in a bowl. Add chicken. Stir to coat. Cover with plastic wrap. Place in fridge for 20 minutes to marinate.

Step 2

Meanwhile, for the sauce, place stock, sugar, lemon juice, vinegar and wine in a saucepan. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Combine cornflour and water in a bowl. Add to stock mixture. Simmer, stirring, for 2 minutes or until thickened.

Step 3

For the batter, whisk flours and baking powder together in a bowl. Add egg and water and whisk until just combined.

Step 4

Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until smoking. Drain chicken. Toss in batter. Use tongs to transfer half the chicken to wok. Cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining chicken. Arrange lemon slices on a platter. Top with chicken. Drizzle with the sauce. Sprinkle with shallots. Season with salt flakes.