Lemon Chicken

1. 

   Ingredients

2. 1/2 c. & 2 tbsp. cornstarch
3. 3/4 c. water, divided
4. 2 egg yolks
5. 4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
6. 2 c. corn oil
7. 3 tbsp. brown sugar
8. 1 tbsp. fresh ginger, minced
9. 1 c. chicken broth
10. 1/3 c. fresh lemon juice
11. 1/2 c. scallions (cut diagonally, 1" slices) 

Method:

1. In medium size 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 oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsp. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.