Ingredients

• 3 teaspoons shaoxing wine
• 3 teaspoons light soy sauce
• 500g chicken breast fillets, cut into 3cm pieces
• Peanut oil, to deep-fry
• Lemon, sliced, to serve
• 4 green shallots, thinly sliced, to serve

Lemon sauce

• 125ml (1/2 cup) chicken stock
• 55g (1/4 cup) caster sugar
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 2 teaspoons shaoxing wine
• 2 teaspoons cornflour
• 1 tablespoon water

Batter

• 75g (1/2 cup) plain flour
• 35g (1/4 cup) cornflour
• 1/2 teaspoon baking powder
• 1 egg
• 125ml (1/2 cup) water, iced

Method

• Step 1 Combine wine and soy sauce in a bowl. Add chicken. Stir to coat. Cover with plastic wrap. Place in fridge for 20 minutes to marinate.
• Step 2 Meanwhile, for the sauce, place stock, sugar, lemon juice, vinegar and wine in a saucepan. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Combine cornflour and water in a bowl. Add to stock mixture. Simmer, stirring, for 2 minutes or until thickened.
• Step 3 For the batter, whisk flours and baking powder together in a bowl. Add egg and water and whisk until just combined.
• Step 4 Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until smoking. Drain chicken. Toss in batter. Use tongs to transfer half the chicken to wok. Cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining chicken. Arrange lemon slices on a platter. Top with chicken. Drizzle with the sauce. Sprinkle with shallots. Season with salt flakes.