Heat the oil in a small pan over a medium-low heat. Add the salad onion whites. Cook for about 3 minutes, until aromatic, without browning too much. Remove from the heat and strain over a small bowl. Set aside the infused oil and discard the cooked onions.

Beat the egg in a shallow bowl with a pinch of salt. In a separate shallow bowl, mix 3 tbsp cornflour with a little salt and white pepper. Lay the chicken breasts in the beaten egg and turn them over, making sure each is coated. Pat the cornflour mixture all over each in a thin, even layer.

Heat the onion-infused oil in a wide frying pan over a medium heat and shallow fry the chicken for 3-10 minutes on each side, until golden, cooked through, the juices run clear and no pink meat remains. Remove from the pan and set aside on a warm plate.

In a bowl, mix the lemon juice, half of the zest, the sugar and honey with a pinch of salt, then pour into the pan and gently simmer for 2-3 minutes. In a separate bowl, mix the remaining 1 tsp cornflour and 1½ tsp water, then stir into the simmering sauce until lightly thickened and glossy; take off the heat.

Slice the chicken into strips across the grain, then arrange on a plate, drizzling the lemon sauce on top. Finish with a light dusting of lemon zest and a scattering of green salad onions on top. Serve with steamed rice and greens, if liked.