Boneless chicken breasts
1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
Salt and pepper
2 egg yolks (optional)
1/2 cup lemon juice
1 1/2 cup chicken broth
2 to 4 tablespoons honey
1 teaspoon grated ginger
1 minced garlic clove
1 teaspoon cornstarch mix with a little water.
Place Lemon juice, chicken broth, honey, ginger and garlic in small sauce pan and simmer until reduced by half. Mix cornstarch with a little broth or water and add to sauce. Cook a few minutes.
Note: I prefer the sauce to be tangy rather than sweet. The sauce can be adjusted to suit personal tastes by adding more or less honey.
Mix the flour, cornstarch, baking powder and salt and pepper together. Beat egg yolks (if using) and mix with soda water. Add to flour mixture. Add enough soda water to make a batter that is slightly thinner than a pancake batter. Note: I prefer a thinner, crispy, tempura style batter, for a thicker batter use less soda water.
Pound the chicken breasts out lightly.
Fry chicken breasts, one at a time. Dip chicken breast into this batter. Hold over bowl, letting excess batter drip back into bowl. Slowly add chicken breast to hot oil, and fry until golden brown, turning once or twice. Drain on paper-towels and then place cooked chicken on a rack over baking sheet and place in oven to keep warm while cooking remaining chicken. NOTE: placing on rack will prevent the batter from becoming soggy
To serve, slice chicken, drizzle with lemon sauce and finish with chopped green onion.