Fried quail with cucumber and lettuce wedges

Name: Fried quail with cucumber and lettuce wedges
Ingredients: 4 jumbo quail, butterflied and halved lengthways; 200 ml light soy sauce; 100 ml chicken stock; 40 gm caster sugar; 2 pieces orange rind, removed with a peeler; 10 gm (2cm piece) ginger, thinly sliced; 1 star anise, coarsely crushed; For deep-frying: vegetable oil; 1 tsp each Chinese five-spice and dried chilli flakes; ¼ iceberg lettuce, cut into thin wedges; ½ telegraph cucumber, cut into 4cm batons; To serve: lime wedges and coriander sprigs