- Take a small saucepan; add lemon juice, stock, soy and honey. Let boil. In a small bowl; mix corn flour with water and add 1 tbsp flour mixture to the sauce, leave to simmer to make a thick batter. Place aside from heat.
- Remove any fat from the chicken breast, dip chicken into beaten egg then into remaining 1 tbsp corn flour. Shake off any excess amount.
- Add oil to the wok, fill half and heat up; test by putting bread cube, if it sizzles in 15 seconds then it’s ready. Add chicken and cook for 5 minutes until golden. Keep them on paper towel to drain off completely.
- Reheat the sauce, garnish with shallots, drizzle some sauce over and slice them. Serve hot.