Adam Liaw

Ingredients

• 4 Lilydale free range chicken thighs (around 800 g)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 1 cup cornflour
• 1-2 litres vegetable oil, for deep frying
• 3 spring onions, finely sliced on a steep diagonal
• 1 rice paper sheet, to serve (optional)
• lettuce leaves, to serve (optional)
• Japanese mayonnaise, to serve (optional)
• juice of 1 large lemon (or 2 small lemons)
• 100 g honey
• 1 tsp grated ginger
• 2 tbsp soy sauce
• ½ tsp sesame oil
• ½ tsp cornflour
• ½ cup plain flour
• ½ cup cornstarch