Chinese-style Lemon Chicken

• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 boneless chicken breasts
• Vegetable oil, for deep-frying
• 1/4 cup fresh lemon juice
• 3 tbsp cornstarch
• 1 1/2 cups chicken stock
• 2 tbsp honey
• 2 tbsp light brown sugar
• One 1/2 in (1cm) piece of fresh ginger, peeled and shredded
• Bok choy, steamed, to serve
• Hot cooked rice, to serve

1. Sift the flour, baking powder, baking soda, and salt into a large bowl, add 1 1/4 cups cold water and whisk until smooth.
2. Set aside for 30 minutes.
3. Preheat the oven to 200F (100F).
4. Line a baking sheet with paper towels.
5. Add enough oil to come about halfway up the sides of a heavy deep frying pan.
6. Heat over high heat to 350F (180C) on a deep-frying thermometer.
7. In batches, dip the chicken into the batter.
8. Carefully add to the oil and deep-fry, turning once, for 5-6 minutes, or until golden.
9. Transfer to the baking sheet and keep warm in the oven.
10. Meanwhile, make the sauce.
11. Pour the lemon juice into a medium saucepan, sprinkle in the cornstarch, and whisk until smooth.
12. Add the stock, honey, sugar, and ginger.
13. Stir over low heat until the sauce comes to a boil and thickens.
14. Simmer for 1 minute.
15. Arrange the chicken on a serving platter and spoon the hot sauce on top.
16. Serve hot with the bok choy and rice.

flour, baking powder, baking soda, salt, chicken breasts, vegetable oil, lemon juice, cornstarch, chicken stock, honey, brown sugar, ginger, bok choy, rice

Taken from www.cookstr.com/recipes/chinese-style-lemon-chicken (may not work)