Ingredients :
Chicken breasts : 4 whole
Cornflour : ½ cup 
Water : ¼ cup
Egg yolks : 4 egg
Spring onion, chopped : 6 spring
Oil for deep-frying 
For the lemon sauce :
Chicken stock cubes : 2 cubes
Honey : 2 tbsp 
Brown sugar : 2½ tbsp 
Grated fresh ginger : 1 tbsp
Water : 1¾ cups
Cornflour : 2 tbsp
Lemon juice : ½ cup


Method :
* Carefully remove skin from chicken. Using sharp knife, remove chicken meat from breasts to make 8 fillets.
* Pound chicken lightly to flatten. 
* Blend cornflour and water in bowl, add lightly beaten egg yolks; mix to a smooth batter.
* Dip chicken into batter; drain away excess batter.
* Deep-fry chicken in batches in hot oil until light golden brown and cooked through; 
    drain on absorbent paper, keep warm.
* Slice chicken fillets into 3 or 4 pieces, serve topped with lemon sauce and chopped shallots.
* Lemon sauce: Combine crumbled stock cubes, honey, sugar, ginger, water and blended cornflour and 
    juice in pan, stir over heat until the sauce boils and thickens.