Remove giblets from chicken. Rinse
chicken and cut into small serving-size pieces.
Combine flour and
salt. Coat chicken pieces with flour mixture. Heat oil in wok over
high heat until it reaches 375 degrees F. Add chicken pieces, one
at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook
until golden, about 5 minutes.
Drain on absorbent paper.
Repeat with remaining chicken.
Pour all but 1 tablespoon of the
oil out of wok. Combine water, lemon juice, cornstarch, chili sauce
and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add
honey to ginger. Cook and stir 1 minute.
Add cornstarch-chili mixture
to honey and ginger. Cook and stir until mixture boil, about 1 minute.
Stir chicken piece into chili mixture. Cook and stir until chicken
is hot throughout, about 3 minutes. Stir in onions. Cook and stir