---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CHICKEN #2
  Categories: Chinese, Chicken
       Yield: 1 servings
  
 --------------------------CHICKEN--------------------------
       4    Whole chicken breasts
     1/2 c  Cornstarch
     1/2 ts Salt
     1/8 ts 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 tb Packed light brown sugar
       3 tb Cornstarch
       3 tb Honey
       2 ts Instant chicken bouillon
            Granules
       1 ts Grated pared fresh ginger
            Root
  
   FOR CHICKEN:
   
   1. Remove skin from chicken and discard.  Cut breasts
   in half.  Remove and discard bones.  Pound chicken
   breasts lightly with mallet or rolling pin.
   
   2. Combine cornstarch, salt and pepper in small bowl.
   Gradually blend in water and egg yolks.
   
   3. Pour oil into wok.  Heat over high heat until oil
   reaches 375 degrees F. Dip chicken breasts, one at a
   time, into cornstarch-egg yolk mixture. Fry breasts
   two or three at a time, in hot oil until golden, about
   5 minutes. Drain breasts on absorbent paper.  Keep
   warm while cooking remaining chicken.
   
   4. Cut each breast into three or four pieces and
   arrange on serving plate. Sprinkle with onions.
   
   FOR SAUCE:
   
   5. Combine all ingredients in medium saucepan.  Stir
   until blended.  Cook over medium heat, stirring
   constantly, until sauce boils and thickens, about 5
   minutes. Pour over chicken.
  
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