1-First Step: Mise en place and chilling the dry batter Whisk together 1/3 cup cornflour, 1/3 cup plus 1 tablespoon plain flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder in a medium bowl. Cover and refrigerate this dry batter mix for at least 10 minutes while you prepare the chicken. Chilling the dry mix helps keep the final batter cold when you add the soda water.

2-Second Step: Prepare and season the chicken Place each chicken piece between cling film or in a sealed bag and pound gently with a meat mallet or the bottom of a heavy skillet until the thickness is about 0.7 cm (1/3 inch). Pounding evens cooking and tenderizes the meat. Sprinkle 1/2 teaspoon salt evenly over both sides of the chicken. Dust each piece with 1/4 cup cornflour, shaking off excess. This dry dusting creates a matte surface that helps the batter cling and helps seal in juices while frying.

3-Third Step: First fry for puffiness and sealing Heat your deep heavy pot with enough vegetable or canola oil for at least a 4cm depth to 160°C (320°F). If you do not have a thermometer, test oil by dropping a small bit of batter; it should slowly rise and puff without browning too fast. Remove the chilled dry batter from the fridge and add 1/2 cup cold soda water. Whisk briefly; leave some small lumps for extra puff. The batter should be thin and bubbly. Dip each dusted chicken piece into the batter, allowing excess to drip off. Carefully lower into the 160°C oil and fry for about 3 minutes until pale golden and puffed. Remove to paper towel-lined tray to drain. Let pieces cool, uncovered, for at least 20 minutes. Cooling between fries is crucial to get the lasting crunch.

4-Fourth Step: Make the lemon sauce while chicken cools In a small bowl, whisk 6 teaspoons cornflour with a splash of the 1/2 cup chicken stock until smooth, making a slurry. Pour in the remaining stock, 1/2 cup lemon juice, 1/3 cup white sugar, 1/2 teaspoon finely grated garlic, 1/2 teaspoon finely grated ginger, and 1 tablespoon Chinese cooking wine if using. Heat a small saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly. Simmer for about 3 minutes until the sauce reaches a thin honey-like consistency that will cling to the chicken without sogginess. Taste and adjust sugar or lemon to your liking. Keep the sauce warm but not boiling.

5-Fifth Step: Second fry for deep golden crisp Increase oil temperature to 200°C (390°F). Return the cooled chicken pieces to the hot oil and fry for about 3 minutes, turning halfway, until they are a deep golden color and satisfyingly crisp. Drain again on paper towels briefly, then slice into 2 cm pieces. The double fry locks in juiciness while producing a long-lasting crunch.

6-Final Step: Serve and garnish Arrange the sliced chicken on a warm platter. Pour the warm lemon sauce over the chicken or serve it alongside for dipping. Garnish with lemon slices and finely sliced green onion diagonally. Serve with steamed rice, quick broccoli, or a simple salad. For a sweet finish, try a light dessert like a berry trifle or fruit pizza: they pair well after a citrus-forward main and make clean presentation transitions. If you like, use this easy berry trifle recipe or try the colorful fruit pizza for dessert.