Lemon Chicken

Ingredients:

• 1/2 c. & 2 tbsp cornstarch
• 3/4 c. water, divided
• 2 egg yolks
• 4 skin-less, boneless chicken breast halves (2-2 1/2 lb.)
• 2 c. corn oil
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 1 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/2 c. scallions (spring onions) (cut diagonally, 1" slices)

Directions:

1. In a medium-sized bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks. Whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups of oil for frying, until sizzling. Fry the chicken breasts, one part at a time, on both sides until brown and tender. Remove, place on paper towels and keep warm.
3. In a medium saucepan, place 2 tbsp cornstarch, brown sugar and ginger. Stir in 1/2 cup water and chicken broth. Cook over medium flame, stirring frequently until it thickens and comes to a boil. Boil for 1 minute.
4. Remove from heat and stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange in a slightly overlapping manner on the serving dish. Pour sauce over the chicken and sprinkle with scallions.
6. Serve hot with rice.

Photo courtesy: francesbean (Flickr user): http://www.flickr.com/photos/francesbean/