Instructions: Lemon sauce:
Dissolve cornflour in water and combine in a small saucepan with remaining ingredients. Bring to the boil and simmer 1 minute until sauce thickens and is clear. Stir constantly. Remove from heat and set aside.

Combine ingredients for batter in a small bowl and mix until smooth. Lightly beat out chicken breasts, dip in batter to coat and fry in wok in hot oil 4-5 minutes until golden. Cook two at a time. Remove from oil and drain on absorbant paper.

Slice each cooked chicken breast across into 4-5 pieces, arrange on serving plate, sprinkle with sliced spring onions and pour over hot lemon sauce.

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