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
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
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.
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