1. Combine batter ingredients and coat chicken breasts well.
2. Heat oil in a large skillet, and fry cutlets on both sides until golden. Set aside.
3. Mix together sauce ingredients, except cornstarch and water, in a medium saucepan and bring to a boil.
4. Add cornstarch to water, whisk; stir mixture over low heat until sauce thickens. Pour sauce over chicken, serve immediately.