Directions

1. 1

   Place the chicken breasts on a cutting board and carefully slice each one horizontally to create two thin, even halves. In a shallow bowl, combine the cornflour, salt, white pepper, and water. Coat each chicken half evenly with this mixture and set aside to marinate for 20 minutes.

2. 2

   While the chicken marinates, prepare the batter. Crack the eggs into a bowl and whisk until well combined. In a second bowl, sift together the plain flour, cornflour, garlic salt, garlic powder, bicarbonate of soda, and red pepper powder. Divide this dry mixture evenly into two separate bowls. Pour the whisked eggs into one bowl of the dry mixture, then gradually add the cold water, one tablespoon at a time, stirring until the batter reaches a smooth consistency similar to double cream. Leave the second bowl of dry flour mixture aside for the final coating.

3. 3

   Remove the marinated chicken from the bowl and dip each piece into the prepared egg batter, ensuring all surfaces are covered. Transfer the battered chicken to the reserved dry flour mixture and coat thoroughly on all sides, pressing gently with your hands to ensure an even, complete coating.

4. 4

   Pour the vegetable oil into a medium saucepan until it reaches approximately one-third full. Heat over medium-high heat until the oil reaches 160°C (test by seeing if bubbles form around a wooden chopstick or skewer dipped into it). Reduce the heat to medium and carefully place the coated chicken pieces into the oil, working in batches if needed. Fry for 5 minutes, turning halfway through, until the coating turns a light golden brown. Remove the chicken to a paper towel-lined plate and let rest for 5 minutes.

5. 5

   Increase the heat to high and bring the oil to 200°C (the chicken can be fried at this temperature as it will now have a sealed crust). Carefully return each piece of chicken to the hot oil for approximately 30 seconds per side until the coating becomes a deep, crispy golden brown. Transfer to a clean plate to cool slightly before serving.

6. 6

   To prepare the lemon sauce, combine the fresh lemon juice, caster sugar, and honey in a bowl and stir well. In a separate small bowl, whisk together the cornflour and water until smooth. Place a saucepan over medium heat and pour in the lemon mixture. Once it begins to bubble, slowly pour in the cornflour slurry while stirring continuously until the sauce reaches your desired consistency—it should be glossy and coat the back of a spoon. Remove from heat immediately. Slice the cooled chicken into even pieces and serve with the warm lemon sauce drizzled over or as a dipping sauce on the side.