Gluten Free Lemon Chicken
Say goodbye to takeout when you make this gluten free lemon chicken recipe. This Chinese lemon chicken is tastier and healthier than anything you'll order in.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup freshly squeezed lemon juice (juice from about 2 lemons)
- 1/4 cup gluten free tamari (or gluten free soy sauce)
- 1/4 cup packed light brown sugar
- Zest from 1 lemon
- 1/2 teaspoon ground ginger
- 2/3 cup low sodium chicken stock
- 2 tablespoons cornstarch
- 1 egg (any size, beaten with 1 tablespoon water)
- Cornstarch (for dredging (about 3/4 cup))
- 1/2 teaspoon garlic salt (optional)
- 1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch square pieces)
- Neutral oil (for frying (canola works well))
- Cooked rice (for serving (optional))
Instructions
- 1
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.
- 2
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.
- 3
Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside.
- 4
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.
- 5
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.
- 6
In a wok or a large, heavy-bottom sauté pan, place about 1/4-inch of frying oil over medium heat until shimmering.
- 7
Add the chicken in batches and fry until crisp – for about 2-3 minutes total, turning once. Do not crowd the pan.
- 8
The chicken will not brown, but it will crisp. Remove and drain on paper towels. Add more oil as necessary.
- 9
To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil.
- 10
Lower the heat to medium-low and cook, whisking constantly until thickened (about 3 minutes).
- 11
Toss the chicken in the sauce, and serve immediately over rice.