Lemon Chicken

Lemon Chicken

4 boneless, skinless chicken breasts

1/2 C cornstarch

1/2 tsp salt

1/8 tsp 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 fresh lemon juice

3 1/2 Tbsp. brown sugar

3 Tbsp cornstarch

3 Tbsp honey

2 tsp chicken bouillon

1/2 tsp minced ginger

Slice chicken greasts in half and gently pound to flatten.  Combine cornstarch, salt and pepper int o a bowl and add in water and egg yolks.

Head oil in wok or frying pan (I used my cast iron skillet)  Heat oil to about 375 degrees. 

Dip chicken into cornstarch mixture, covering both sides lightly.  Fry chicken in oil until golden brown, about 5-7 minutes.  Drain on paper towel.  Keep warm while you finish cooking chicken.

Cut each piece of chicken into serving pieces and place on serving platter.  Cover with sauce and sprinkle with chopped green onion.

To  make lemon sauce:  Combine all ingredients in saucepan and stir until well gblended.  Cook over medium heat, stirring constantly until sauce boils and thickens.  About 5 minutes. Pour over chicken.