Pound chicken to 0.7cm / ⅓", salt, dust with cornflour.

Dip in batter, fry 3 min at 160°C/320°F, cool 20 min, fry again 3 min at 200°C/390°F until dark golden and crispy.

Slice, serve with sauce (simmer 3 min).

Refrigerate batter dry - Whisk the cornflour, flour, baking powder and salt in a bowl, then put it in the fridge.

Pound chicken - Place chicken on a cutting board and cover with a freezer bag or similar, then pound with a meat mallet or bottom of a skillet until it is an even 0.7cm / ⅓" thick.

Sprinkle both sides with the ½ teaspoon of salt.

Dust - Spread the cornflour on a plate and dust each side of the chicken with it, shaking off excess.

Preheat oil to 160°C/320°F in a large heavy based pot.

Finish batter - Remove bowl from the fridge, add soda water and whisk just until combined.

Fry #1 - Dip a piece of chicken in the batter and let the excess drip off, then carefully place in the oil.

Fry for 3 minutes until very pale golden.

Remove onto a paper towel lined tray and repeat with remaining chicken.

Cool chicken for 20 minutes.

Meanwhile, make the sauce.

Lemon Sauce - Place the cornflour and a splash of the chicken stock in a small saucepan.

Whisk until lump-free, then add remaining stock and sauce ingredients.

Whisk and bring to a simmer over medium heat, then let it simmer for 3 minutes.

Fry #2 - Heat the oil to 200°C/390°F.

Fry 2 pieces of chicken for 3 minutes until deep golden and super crispy.

Remove onto a paper towel lined tray and repeat with remaining chicken.

Cut the chicken into 2cm thick slices, transfer onto individual or shared serving plate.

Pour over the Lemon Sauce, garnish with green onions and lemon slices if using.

Serve with steamed rice.