Please Visit Our Sister Sites:



8 chicken breast halves,
skinned and boned
1/2 c. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. water
4 egg yolks, slightly beaten
3 c. vegetable oil
4 green onions, sliced

Lemon Sauce:
1 1/2 c. water
1/2 c. lemon juice
3 1/2 Tbsp. packed brown sugar
3 Tbsp. cornstarch
3 Tbsp. honey
2 tsp. instant chicken
1 tsp. grated pared fresh
ginger root

For chicken: Combine cornstarch, salt and pepper in
small bowl. Gradually blend in water and egg yolks. Pour oil
into wok or skillet. Heat to 375 degrees. Dip chicken breasts into
cornstarch-egg mixture. Fry chicken 2 or 3 at a time, in hot
oil until golden, about 5 minutes. Drain chicken on paper
towel; keep warm while cooking remaining chicken. Cut each
chicken breast into 3 or 4 pieces and arrange on serving plate.
For sauce: Combine all ingredients in small saucepan;
stir until blended. Cook over medium heat, stirring constant-
ly, until sauce boils and thickens. Pour over chicken.
Sprinkle chicken with green onions. Makes 4 to 6 servings.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!