oil for deep-frying
2.5 cm piece fresh ginger, grated
2 tbsp honey
1 tbsp Chinese chilli sauce
2 tsp soy sauce
1/3 cup lemon juice
2 tsp cornflour
1/3 cup water
5 spring onion, sliced
Cut chicken into serving-sized pieces. Coat chicken pieces lightly with flour.
Deep-fry chicken in batches in hot oil until golden brown and cooked through, reducing heat a little to prevent the chicken overbrowing;
drain on absorbent paper.
Pour away excess oil, leaving 1 tbsp oil in work or pan.
Add ginger to work, stir-fry until fragrant. Add honey, stir-fry 1 minute.
Add combined sauces, juice and blended cornflour and water, stir until mixture boils and thickens.
Add chicken, simmer 3 minutes or until chicken is heated through.
Add shallots just before serving.