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Place the chicken in a bowl with the soy sauce and egg white. Mix well, then add the cornflour and plain flour. Toss until each piece is evenly coated and slightly sticky.
Fill a wok or deep, heavy-based pan with enough vegetable oil for deep frying and heat over medium-high until the surface shimmers (around 180°C / 350°F). Working in batches, fry the chicken for 3-4 minutes each side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
Wipe out the wok and return to medium heat. Add a small splash of oil, then cook the garlic for 10 seconds until fragrant. Add the lemon juice, sugar, honey and chicken stock. Bring to a simmer and stir until the sugar dissolves.
Give the cornflour slurry a quick stir and pour it into the sauce. Stir for another minute or until the sauce thickens slightly and turns glossy.
Return the fried chicken to the wok and toss until each piece is coated in the lemon glaze. Cook for 1-2 minutes until the sauce clings to the chicken.
Transfer to a serving plate, sprinkle with sliced spring onion and serve immediately with steamed jasmine rice.