Chinese Lemon Chicken

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

1. 1.tn 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. 2.tn 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. 3.tn medium saucepan, place 2 tbsps. 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. 4.temove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. 5.trrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.

cornstarch, water, egg yolks, skinless, corn oil, brown sugar, fresh ginger, chicken broth, lemon juice, scallions

Taken from www.epicurious.com/recipes/member/views/chinese-lemon-chicken-50106548 (may not work)