Honey Chili Chicken

1 (3 pound) broiler-fryer chicken
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cups vegetable oil
1/3 cup water
1/3 cup lemon juice
2 teaspoons cornstarch
4 teaspoons Chinese chili sauce
2 teaspoons soy sauce
1 1/2 teaspoons grated pared fresh ginger root
3 tablespoons honey
6 scallions, cut in thin lengthwise slices

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 1 minute.

Makes 4 to 6 servings.