this recipe comes from a book my Mum brought after we went Hong Kong when I was a kid. Chinese cooking class cookbook by the Australian Women's Weekly. I have been helping to make & making this version of lemon chicken for 32 years and it always goes over really well.
1Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
2Pound chicken breasts out lightly.
3Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain will. Put a few pieces of chicken into deep hot oil, fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
4Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped green onions, spoon hot sauce over.
Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger & water in saucepan, stir over low heat until sauce boils & thickens.