Step 1

Place stock, lemon juice and honey in a frying pan over medium-high heat. Bring to the boil, then reduce heat to medium-low. Simmer for 10 minutes or until reduced and thickened slightly. Remove from heat. Cover.

Step 2

Sift flour and cornflour into a large bowl. Cut each tenderloin in half crossways and lengthways. Working in 2 batches, toss chicken in flour mixture, shaking off excess. Place on a plate. Gradually whisk 185ml (3⁄4 cup) water into flour until smooth. Fill a large saucepan one-third full of vegetable oil and heat over medium-high heat. Add the chicken to flour mixture. Turn to coat. Add 1 chicken piece to pan to test oil (it should sizzle immediately). Cook chicken, in 3 batches, for 2½ minutes, until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.

Step 3

Add the chicken to lemon sauce. Place over medium heat and cook, stirring, for 2 minutes to coat. Toss both salads and the lettuce in a large mixing bowl with 1 dressing sachet and the crispy noodles. Divide the salad among plates. Top with the chicken. Serve with the remaining dressing sachet on the side.