Method:
1 Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.
2 Place the egg whites in a bowl and lightly whisk, place the corn flour in another bowl. Dip chicken in egg white and then toss in corn flour, shaking off excess. Deep-fry chicken, in small batches, for 3- 4 minutes or until light golden and crispy. Drain on a wire rack.
3 Make lemon sauce, whisk cornflour with 1 tbs cold water and 1/3 cup lemon juice to a smooth paste. Stir in stock and honey, transfer to a saucepan. Cook over medium heat, stirring, for 5 minutes or until sauce comes to the boil.
4 Place the washed pak choy on a plate, cover and microwave on High/100% for 1 minute or until tender.
5 Toss the chicken with the lemon sauce and serve with pak choy