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4 whole chicken breasts
1/4 c. cornstarch
1/4 tsp. salt
pinch of pepper
1/8 c. water
2 egg yolks, beaten
1/2 c. vegetable oil
4 green onions

Lemon Sauce:
1 1/2 c. water
1/2 c. lemon juice
3 1/2 Tbsp. light brown sugar
3 Tbsp. cornstarch
3 Tbsp. honey
2 tsp. instant chicken
bouillon granules
1 tsp. grated fresh ginger

Remove skin and bones from chicken. Cut into large
thumb-size pieces. Combine cornstarch, salt and pepper in a
bowl. Gradually blend in water and egg yolks. Pour oil into
large frying pan. Heat until very hot. Dip chicken pieces,
one at a time, into egg mixture. Fry until golden. Drain
chicken on paper towels. Keep warm while cooking remaining
Combine all ingredients for sauce in a medium saucepan.
Stir until blended. Cook over medium heat, stirring constant-
ly, until sauce boils and thickens. Pour over chicken. Top
with chopped green onions. Good over rice. Serves 4 to 6.

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