2 chicken breasts
3 egg whites
1 1/2 tbsp. corn flour
Oil for deep frying

Skin chicken breasts and remove meat from bones; cut into 1/4 inch strips. Combine lightly beaten egg whites and corn flour and add chicken strips; mix well. Put oil in your pan and fry chicken strips until golden brown.

Drain on absorbent paper. Remove excess oil from pan and save 1 tablespoon of it. Place chicken on serving dish and keep warm.

SAUCE:

1/4 c. lemon juice
1 c. water
2 chicken bouillon cubes
1 tsp. grated ground ginger
1 inch cube piece ground ginger
1 tbsp. corn flour
1 tbsp. water
1 tbsp. honey
2 tbsp. sugar
1 shallot

Peel and thinly slice ginger. Combine lemon juice, water, crumbled bouillon cubes, grated ginger, honey, and sugar in pan and bring to boil. Combine corn flour and extra water and add to pan and stir until thickened. Reduce heat; simmer 2 minutes. Pour that over chicken.

Heat reserved oil and add sliced ginger and fry for 1 minute. Add to sauce and pour over chicken. Garnish with shallot.