By popular demand...
...actually, 'cause Dan says I'm cruel.

This recipe, aside from a few substitutions, is the Lemon Chicken recipe Vanessa brought over (exceptions noted):

Fortunate Lemon Chicken

4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbsp water
4 egg yolks – gently beaten
salt, pepper – to taste
shallots – chopped*

Lemon Sauce
½ cup lemon juice
2 tsp powdered chicken stock^†
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar**
1 tsp grated ginger
1¾ cups water

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.

Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

* The recipe we were referencing called for green onions, instead of shallots.
** Vanessa's recipe requested granulated sugar, not brown sugar.
^† Omitted during preparation.

A few other notes: salt and pepper were not called for in Vanessa's recipe; we used fresh-squeezed lemon juice (1 lemon's worth); all water used was filtered; we meant to make a small quantity of fresh chicken stock from the breast bone, but forgot, hence the omission; the chicken was cut into bite-sized pieces before "breading" and cooking; the sauce was prepared last, to prevent it from turning into a jelly-like substance during the chicken preparation.