1. 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.

2. Carefully remove skin from chicken breasts. With sharp knife remove chicken breast from bones, giving eight individual pieces. Pound chicken breasts out slightly.

3. Put corn flour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breast into deep hot boil, fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.