In a large mixing bowl, mix flour, cornflour, salt, Chinese five spice and water together until well combined and a batter has formed.
With a sharp knife, cut the chicken thighs into bite-sized pieces and place the diced chicken into the batter. With tongs mix the chicken into the batter until all pieces are coated in the batter.
Depending on your wok or frying pan size, shallow fry 3 to 4 pieces of chicken on a medium-high heat for 6 to 8 minutes or until golden brown on both sides. Continue until all chicken pieces have been fried.
Once the chicken has been fried, heat a clean wok or frying pan on a medium heat and fry the garlic , ginger and chillies for 2 minutes before adding the lemon juice, soy sauce, and honey to the frying pan. Leave to simmer until the mixture starts to bubble.
Mix water and cornflour in a cup and pour into the bubbling mixture and stir.
After mixing the honey chilli sauce for a minute or two add in the crispy shredded chicken pieces and mix until evenly coated in the sauce.