1. Marinate the chicken

Place the chicken pieces in a large bowl. Add the soy sauce and egg white, then mix well until the chicken is evenly coated. Set aside for 10 minutes while you prepare the remaining ingredients.

2. Coat the chicken

Add the cornflour and plain flour to the chicken. Toss until every piece is well coated. The coating should look slightly sticky and a little clumpy, which will help create those crispy edges when fried.

3. Heat the oil

Fill a wok or deep frying pan with vegetable oil to about one-third full. Heat over medium-high heat until the oil reaches 170°C, or until a small piece of coating sizzles immediately when dropped into the oil.

4. Fry the chicken

Carefully add the chicken pieces to the hot oil in batches. Fry for 3–4 minutes, or until golden, crisp and cooked through. Avoid overcrowding the pan, as this can lower the oil temperature and make the chicken less crispy. Transfer the fried chicken to a plate lined with a paper towel.

5. Make the lemon sauce

Place a clean wok over medium heat. Add a small drizzle of oil, then add the garlic and cook for about 30 seconds, or until fragrant. Add the lemon juice, sugar, honey and chicken stock. Stir to combine, then bring to a gentle simmer.

6. Thicken the sauce

Give the cornflour and water mixture a quick stir, then pour it into the simmering sauce. Stir for 1–2 minutes, or until the sauce turns glossy and thickens slightly.

7. Toss the chicken through the sauce

Add the crispy chicken to the pan and toss quickly until each piece is coated in the lemon sauce. Try not to cook it for too long at this stage, as you want the chicken to stay crisp.

8. Serve

Transfer the lemon chicken to a serving plate. Scatter over sliced spring onion and serve immediately with steamed jasmine rice.