Bill Granger's lemon chicken

Preheat the oven to 180°C (350°F/gas mark 4). Mix the flour, five-spice, salt and pepper on a large plate. Dust the chicken in the spiced flour. Heat enough oil for shallow-frying in a large wok over medium-high heat. Fry the chicken breasts for 2-3 mins, or until the skin is crisp and golden. Drain on kitchen paper, then put the chicken on a baking tray and bake for 6 mins, or until just cooked through. Meanwhile, drain all but 2tbsp of the oil from the wok and return to high heat. Add the lemon wedges and ginger and stir-fry for 2 mins. Add the honey, rice wine and lemon juice and cook for 1 min, then add the soy sauce, chicken stock and sugar and simmer for 2 mins. Add the cornflour mixture and simmer for 2 mins, or until slightly thickened. Remove from the heat. To serve, cut each chicken breast into five or six pieces and spoon some sauce over the top.