Lemon Chicken

4 whole boneless, skinless chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, lightly beaten
4 green onions, sliced

Sauce:
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 chicken bouillon cubes
1 teaspoon minced fresh ginger

Cut chicken in half and flatten slightly. Combine cornstarch and seasoning in a small bowl, blend in water and egg yolk. Heat oil over high. Dip chicken breasts, one a time, into cornstarch-egg mixture.

Cook breasts, two at time, until golden, about 5 minutes. Drain well.

Cut each into 3-4 pieces and arrange on serving plate, then sprinkle with green onion.

For sauce, combine all ingredients in medium saucepan and mix well. Cook over medium heat, stirring constantly, until boils and thickens (about 5 minutes).