Ingredients:
6 large boneless skinless chicken breasts
1/2 cup cornstarch
1 teaspoon salt ( to taste)
1/2 teaspoon black pepper ( to taste)
4 egg yolks, lightly beaten
1/4 cup cold water
vegetable oil ( for frying)
6 green onions, sliced (optional)
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup lemon juice
3 -4 tablespoons brown sugar
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon minced fresh ginger ( or to taste)
1 teaspoon yellow food coloring (optional)
lemon slices ( to garnish)
Directions:
Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
Pound with a mallet or a rolling pin to flatten just slightly.
In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
Heat oil in a skillet over medium high heat.
Dip/coat the chicken breasts one at a time into the cornstarch mixture.
Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
Place the chicken on a plate.
Cook any remaining chicken.
Sprinkle the green onions (if using) on top of the chicken.
For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
Pour over the cooked chicken and garnish plate with lemon slices if desired.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.