4 Whole chicken breasts
1/2 cup cornstarch
1/2 ts salt
1/8 ts pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cup vegetable oil
4 green onions, sliced
1 1/2 cup water
1/2 cup 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 THE CHICKEN:
Remove the skin from the chicken and discard. Cut the breasts in half. Remove and discard the bones. Pound the chicken breasts lightly with a mallet or rolling pin.
Combine the cornstarch, salt, and pepper in small bowl. Gradually blend in the water and egg yolks.
Pour the oil into a wok. Heat over high heat until the oil reaches 375 degrees F.
Dip chicken breasts, one at a time, into the cornstarch-egg yolk mixture.
Fry them two or three at a time in hot oil until golden, about 5 minutes, then drain them on absorbent paper. Keep them warm while cooking the remaining chicken.
Cut each breast into three or four pieces and arrange them on serving plate. Sprinkle with onions.
FOR THE SAUCE:
Combine all ingredients in medium saucepan and stir until blended.
Cook over medium heat, stirring constantly, until the sauce boils and thickens, for about 5 minutes, then pour it over the chicken.