Lemon Chicken

4 skinless chicken breasts
1/2 cup cornflour
3 tablespoons water
4 egg yolks
salt, pepper
6 shallots
oil for deep-frying

Lemon Sauce:
1/2 cup lemon juice
2 chicken stock cubes
2 tablespoons cornflour
2 tablespoons honey
2-1/2 tablespoons brown sugar
1 teaspoons grated green ginger
1-3/4 cups water

Sauce:
Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in saucepan, stir over low heat until sauce boils and thickens.

1. Pound chicken breasts out lightly and slice into large pieces.
2. Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain well. 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.
3. Arrange chicken on serving plate, sprinkle with chopped shallots and then spoon over hot sauce.
Serves 4.