Ingredients:-
4 whole chicken breasts
½ cup corn flour
3 Tbsp water
4 egg yolks
Salt & pepper
6 onions
Oil for deep-frying
Lemon Sauce:-
½ cup lemon juice
2 chicken stock cubes
2 Tbsp corn flour
2 Tbsp honey
2 ½ Tbsp brown sugar
1 tsp grated green ginger
1 ¾ cups water
Sauce:- 
Combine lemon juice, crumbled stock cubes, corn flour, honey, brown sugar, ginger and water in saucepan, stir over low heat until sauce boils and thickens.
METHOD:-
Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
Pound chicken breasts out lightly.
Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt & 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.
Slice each cooked chicken breast into three or four pieces. Arrange on serving plate, sprinkle with chopped onions, spoon hot sauce over. Serves 4.