Crispy Lemon Chicken

1. Mix together the marinate ingredients, excluding the chicken in a large bowl. Add the chicken pieces and massage well. Leave for 30 minutes. 

2. Prepare the batter. Add the flour, corn flour, cold water and baking powder to a large bowl. Whisk until combined. 

3. Add the marinated chicken to the batter and toss well, ensuring each piece is well coated. 

4. Add around 3cm of oil to a large pan safe for deep-frying. Heat the oil to 175C and fry the chicken in batches until golden all over, around 5-6 minutes. Remove and drain on kitchen paper. 

5. Double fry each batch of chicken for another 1-2 minutes. Drain again on kitchen paper. 

6. To make the sauce heat the oil in a medium frying pan over a medium heat. Add the garlic and ginger to the oil and fry for 30 seconds. Add the water, soy sauce, lemon juice, sugar, and honey. Season to taste with salt and pepper. Bring to a simmer, stirring until the sugar has dissolved.

7.Whisk in the cornflour slurry and stir until thickened. Toss the chicken in the sauce until evenly coated. 

8. Serve with sliced spring onion and toasted sesame seeds.