* 350 g (12 oz) skinless Chicken breasts
* ½ teaspoon Sea salt
* 1 teaspoon Shaoxing rice wine or Dry sherry
* ½ tablespoon Light soy sauce
* 1 tablespoon Cornflour
* 150 ml (1/4 pint) Chicken stock
* 1 Egg yolk
* 3 tablespoons Plain flour
* Oil for Deep frying
* '''For the Sauce'''
* 1 to 2 tablespoons of honey (according to your taste)
* ½ teaspoon Sea salt
* 3 tablespoons fresh lemon juice
* Grated Zest and juice from 1 whole Lemon
* 1 tablespoon Cornflour
* 1 teaspoon Sesame oil
* 150 ml (1/4 pint) Chicken stock

===Method===
* Slice the Chicken into thin slices, width-wise
* In a small bowl, whisk ½ a teaspoons of Sea salt, 1 tablespoon of Cornflour, 1 tablespoon Chicken stock and the Egg yolk so you have a marinade
* Add the Chicken pieces, stir and refrigerate for 15 minutes
* Heat the Oil for Deep frying so that a cube of Bread sizzles within 10 seconds
* Add the Chicken in small batches and Fry until golden Brown
* Remove and drain on kitchen paper
* In a pan or Wok, mix the Sauce ingredients:'' honey, Lemon Zest and juice, ½ teaspoon Sea salt, Sesame oil, 1 tablespoon Cornflour and the remaining Stock
* Heat the Sauce gently and stir until it thickens
* Add the Chicken pieces back into the Sauce and blend well

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