4 whole boneless, skinless breasts
1/2 c. cornstarch
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. water
4 egg yolks, slightly beaten
4 green onions, sliced diagonally
3 c. vegetable oil

SAUCE:

1/2 c. lemon juice
1 1/2 c. water
3 1/2 tbsp. packed light brown sugar
3 tbsp. cornstarch
3 tbsp. honey
2 tsp. instant chicken broth granules (MBT)
1 tsp. grated fresh ginger

Pound breasts lightly with a mallet or rolling pin. Combine cornstarch, salt and pepper in small bowl. Slowly blend in water and eggs. Heat oil in wok or large skillet to 375 degrees. Dip breasts, one at a time into egg mixture. Fry breasts 2 at a time in oil until golden about 5 minutes. Drain breasts on paper towels. Keep warm. Cook remaining chicken. Cut each breast into 3 to 4 serving pieces crosswise. Combine all sauce ingredients in medium pan. Stir constantly until it boils and thickens. Pour over chicken pieces and sprinkle with onions. Enjoy!