|Cornstarch||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , beaten|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Green onions||4 , sliced|
|Lemon sauce||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Brown sugar||3 1⁄2 Tablespoon|
|Instant chicken bouillon granules||2 Teaspoon|
|Minced ginger||1 Teaspoon|
Remove skin from chicken and discard.
Cut chicken breasts in half.
Remove and discard bones.
Pound with mallet or rolling pin to flatten slighdy.
Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.
Heat oil in wok or large skillet over high heat to 375 F.
Dip chicken breasts, one at a time, into corn-starch-egg yolk mixture.
Cook chicken breasts, two at a time, until golden, about 5 minutes.
Drain on paper towels.
Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate.
Sprinkle with onions.
For sauce, combine all sauce ingredients in medium saucepan; mix well.
Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes.
Pour over chicken.