Gluten Free Lemon Chicken Chinese-Style
For the sauce
- 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
For the chicken
- 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 pieces
- Neutral oil for frying (canola works well)
- Cooked rice for serving (optional)
- 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 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan.
- 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 dredging in a separate, medium bowl. Add the garlic salt to the cornstarch, and whisk to combine.
- Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. I like to dredge all the chicken at once before I begin to cook it, so I place the coated chicken on a baking sheet 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 heat, and bring to a boil.
- Lower the heat to medium-low and cook, whisking constantly until thickened (about 3 minutes).
- Toss the chicken in the sauce, and serve immediately over rice.