Lemon Chicken

• 1 cup Boiling Water
• 1- 1/2 whole Lemons (peeled And White Pith Removed
• 1/2 teaspoons Minced Ginger
• 1 cup Sugar
• 1 Tablespoon Cold Water
• 1 Tablespoon Corn Or Arrowroot Starch
• 15 ounces, weight Boneless, Skinless Chicken Breasts
• 1 Tablespoon Brown Rice Flour
• 1 Tablespoon Tapioca Flour
• 1/2 teaspoons Dry Sherry Or Rice Wine
• 1/2 teaspoons Tamari Gluten Free Soy Sauce
• 1 whole Large Egg
• 3/4 cups Water Chestnut Flour
• Oil, For Frying Chicken

1. For the sauce:
2. Bring water to a boil and add lemons and ginger.
3. Boil for 4 minutes then strain, pouring liquid back into sauce pan.
4. Bring back to a boil on medium heat stirring in the sugar.
5. Meanwhile make a slurry out of the cold water and starch.
6. Stir into boiling mixture and remove from heat when sauce begins to thicken.
7. Fried Chicken:
8. Mix rice flour, tapioca flour, sherry, Tamari sauce, and egg together for the batter.
9. Place water chestnut flour in a medium size bowl.
10. Meanwhile, warm the oil in a large wok or pot.
11. Dip the chicken in the batter then roll in the water chestnut flour and place in the hot oil.
12. Fry for about 4 minutes on each side or until it turns a light golden brown.
13. Place on a paper towel lined plate and pat down with a paper towel to remove any excess oil.
14. Serve chicken topped with sauce.

boiling water, lemons, ginger, sugar, water, starch, weight, brown rice flour, tapioca flour, sherry, soy sauce, egg, water, chicken

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/lemon-chicken-4/ (may not work)