Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CHICKEN-------------------------------
4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

------------------------LEMON SAUCE-----------------------------
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts in half. Remove
and discard bones. Pound chicken breasts lightly with mallet or
rolling pin.

2. Combine cornstarch, salt and pepper in small bowl. Gradually blend
in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil reaches 375
degrees F. Dip chicken breasts, one at a time, into cornstarch-egg
yolk mixture. Fry breasts two or three at a time, in hot oil until
golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm
while cooking remaining chicken.

4. Cut each breast into three or four pieces and arrange on serving
plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir until blended.
Cook over medium heat, stirring constantly, until sauce boils and
thickens, about 5 minutes. Pour over chicken.

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