• 3 eggwhites
• 1 1/2 tablespoons cornflour
• 800g chicken breast fillets, trimmed, thinly sliced
• 2 cups vegetable oil, for deep-frying
• 4 green onions, sliced diagonally
• steamed jasmine rice and lemon wedges, to serve
• 1 tablespoon cornflour
• 3 lemons, juiced
• 2 chicken stock cubes, crumbled
• 2 tablespoons honey
• 1 1/2 tablespoons white sugar

Preparation
1. Make lemon sauce: Combine cornflour and 2 tablespoons cold water in a small saucepan. Stir until cornflour is dissolved. Add 1/4 cup cold water, 1/2 cup lemon juice, stock cubes, honey and sugar. Place saucepan over medium heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes.
2. Meanwhile, combine eggwhites and cornflour in a large bowl. Whisk with a fork until cornflour is dissolved. Add chicken and stir to coat.
3. Heat oil in a wok over medium-high heat until hot. Add chicken, 6 to 8 pieces at a time. Cook, stirring, for 2 minutes or until chicken is light golden. Transfer to a wire rack over a baking tray. Drain oil from wok (but don’t wash or wipe wok).
4. Return chicken to hot wok and stir-fry for 1 minute or until sizzling. Pour over lemon sauce and stir-fry for 1 minute. Sprinkle with green onions. Serve with rice and lemon wedges.