Cooking and Serving: 30 minutes | 4 servings
Ingredients
Flick a drop of water into the pan. If it immediately pops, the oil is ready. | Poke the end of a wooden spoon into the oil. If bubbles appear around the | ½ cup freshly squeezed lemon juice, juice from about 2 lemons
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings
Ingredients
Flick a drop of water into the pan. If it immediately pops, the oil is ready.
Poke the end of a wooden spoon into the oil. If bubbles appear around the
½ cup freshly squeezed lemon juice, juice from about 2 lemons
¼ cup gluten free tamari, or gluten free soy sauce
¼ cup (55 g) packed light brown sugar
Zest from 1 lemon
½ teaspoon ground ginger
⅔ cup low sodium chicken stock
2 tablespoons (18 g) cornstarch
1 egg, any size, beaten with 1 tablespoon water
Cornstarch, for dredging (about 3/4 cup)
½ teaspoon garlic salt, optional
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch square
Neutral oil, for frying (canola works well)
Cooked rice, for serving (optional)
Instructions
In a heavy-bottom, medium-size saucepan, place the lemon juice, tamari or soy.
sauce, brown sugar, lemon zest and ground ginger, and whisk to combine well.
Pour about half of the chicken stock into a small bowl, whisk the 2.
Pour the remaining chicken stock into the saucepan as well, and whisk to.
combine well. Set the saucepan aside
Place the egg and water mixture in a medium bowl. Place the cornstarch for.
Dredge the chicken pieces through the egg wash, then dip in the cornstarch to.
lined with parchment paper along the way.
In a wok or a large, heavy-bottom sauté pan, place about 1/4-inch of frying.
oil over medium heat until shimmering.
Add the chicken in batches and fry until crisp – for about 2-3 minutes total,.
turning once. Do not crowd the pan.
The chicken will not brown, but it will crisp. Remove and drain on paper.
towels. Add more oil as necessary.
To make the sauce, place the saucepan with the lemon/soy mixture over medium.
Lower the heat to medium-low and cook, whisking constantly until thickened.
Toss the chicken in the sauce, and serve immediately over rice.