Lemon Chicken

Makes 4 to 6 servings

8	whole boneless skinless chicken breasts
1/2	cup cornstarch
1/2	teaspoon salt
1/8	teaspoon black pepper
4	egg yolks, lightly beaten
1/4	cup water
	Vegetable oil for frying
4	green onions with tops, sliced
3	tablespoons cornstarch
1-1/2	cups water
1/2	cup lemon juice
3-1/2	tablespoons brown sugar
3	tablespoons honey
2	teaspoons instant chicken bouillon granules
1	teaspoon minced fresh ginger
	Lemon peel and lemon balm for garnish

Cut chicken breasts in half; place between two sheets of plastic wrap. Pound with mallet or rolling pin to flatten slightly.
Combine cornstarch, salt and pepper in small bowl. Gradually blend in egg yolks and water.
Heat oil in wok or large skillet over high heat to 375°F. Meanwhile, dip chicken breasts, one at a time, into cornstarch mixture.
Add chicken breasts, two at a time to hot oil; cook until golden brown, about 5 minutes. Drain chicken on paper towels. Keep warm while cooking remaining chicken.
Cut each breast into four pieces. Arrange chicken pieces on serving plate. Sprinkle with onions.
Combine cornstarch, water, lemon juice, brown sugar, honey, bouillon granules and ginger in medium saucepan; mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken. Garnish.

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