Lemon Chicken

Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced

Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.

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.

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

Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root

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

Make 4 to 6 servings.