1In a large bowl, whisk flour, water and egg-yolks together until smooth. Cover and chill 20 mins.
2LEMON SAUCE In a small saucepan combine all ingredients. Cook on medium, stirring, until sauce boils and thickens. Reduce heat and simmer 3 mins. Keep warm.
3In a wok or large saucepan, heat oil on high to 170 C. Toss chicken in flour, then dip into batter. Shallow-fry in 2 batches, 3 to 4 mins each, turning once, until golden and cooked through. Drain on paper towel.
4Drizzle with sauce and top with green onion. Serve with rice and greens.
Text & Photo: John Paul Urizar/BauerSyndication.com.au