Gluten-Free Lemon Chicken

A refined chicken dish showcasing a harmony of fresh citrus acidity balanced by the deep sweetness of brown sugar and premium tamari. Succulent chicken pieces are enveloped in a delicate cornstarch crust, preserving a perfect texture while absorbing a velvety sauce infused with ginger and lemon zest. This meticulous gluten-free interpretation of a classic Asian favorite delivers a rich, balanced flavor profile that pairs exquisitely with steamed white rice.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1In a medium saucepan, combine lemon juice, tamari or soy, brown sugar, lemon peel and ground ginger, and whisk until the mixture is uniform.
2In a small bowl, whisk 2 tablespoons of cornflour with half the amount of chicken stock until smooth, then add to the pot.
3Add the rest of the chicken stock and whisk to combine. Set aside.
4In a medium bowl, mix the egg and water.
5In a separate bowl, combine the cornflour for the chicken dip with garlic salt, if using.
6Dip the chicken cubes in the egg mixture, then coat lightly in cornflour, and shake off the excess.
7Arrange the coated chicken on a baking sheet lined with parchment paper.
8Heat about ½ cm of oil in a wok or large frying pan over medium heat until it is shiny.
9Fry the chicken in batches for 2-3 minutes until crispy, turning once. Do not overload the pan.
10Remove the chicken and filter on paper towels, and add more oil as needed.
11To make the sauce, bring the lemon/soy mixture in a pot to a boil over medium heat.
12Reduce the heat to medium-low and whisk constantly until the sauce thickens, about 3 minutes.
13Mix the chicken in the sauce and serve immediately on rice.

Ingredients

1/2 cup fresh lemon juice (from about 2 lemons)
1/4 cup gluten-free tamari
1/4 cup packed light brown sugar
Zest of 1 lemon
1/2 teaspoon ground ginger
2/3 cup low-sodium chicken broth
2 tablespoons cornstarch
1 egg (beaten with 1 tablespoon water)
3/4 cup cornstarch (for coating chicken)
1/2 teaspoon garlic salt (optional)

Nutrition

Calories: 125
Protein: 5g
Carbs: 20g

Chef tips

For a spicier kick, add a pinch of red pepper flakes to the sauce.

Culinary reasoning

A refined chicken dish showcasing a harmony of fresh citrus acidity balanced by the deep sweetness of brown sugar and premium tamari. Succulent chicken pieces are enveloped in a delicate cornstarch crust, preserving a perfect texture while absorbing a velvety sauce infused with ginger and lemon zest. This meticulous gluten-free interpretation of a classic Asian favorite delivers a rich, balanced flavor profile that pairs exquisitely with steamed white rice.

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1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

Neutral oil for frying

Cooked rice for serving (optional)

Nutrition

Calories: 125
Protein: 5g
Carbs: 20g

Chef tips

For a spicier kick, add a pinch of red pepper flakes to the sauce.