Lemon Chicken

4 chicken breasts cut into bite size pieces
½ C. Cornstarch
½ tsp. Salt
1/4 C. Water
4 egg yolks
3 C. Oil

Combine cornstarch and salt. Gradually blend in water and egg yolks. Heat oil to 375 degrees. Dip chicken in cornstarch and fry until golden brown.

Lemon sauce
1 ½ C. Water
½ C. Lemon juice
3 ½ Tbsp. Brown sugar
3 Tbsp. Cornstarch
3 Tbsp. Honey
2 tsp. Instant chicken bouillon granules (2 bouillon cubes)
1 tsp. Grated fresh ginger root

Combine all ingredients in sauce pan. Stir until blended. Cook over medium heat. Stir constantly until sauce boils and thickens. About 5 minutes. Pour over chicken.