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Lemon Chicken (Gluten-Free)

While this dish is fairly simple, it's not the quickest to whip up (and you know I'm a fan of quick dinners) so give yourself enough time. The chicken needs to be sliced, but you can buy prepped chicken tenders to cut this step. I butterfly the breasts, which just means you cut it horizontally to make the breast thinner. It opens up and make a 'butterfly' shape. I used to be so scared of raw chicken, and would wear plastic gloves. But with practice, I've toughened up and now it doesn't freak me out. If you are scared, don't be - just go for it. Be fearless. Or don't and buy chicken tenders.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, dairy-free, gluten-free, lemon, nut-free, poultry, sauces & dips
Servings: 2
Author: ness

INGREDIENTS

Easy Lemon Sauce (Enough for six servings)

  • 1/3 cup lemon juice
  • 2/3 cup water
  • Rind from 2 lemons
  • 2 Tbsp sugar (or more to taste)
  • 2 Tbsp cornstarch with 3 Tbsp water (slurry)

Fried Chicken Strips (serves 2)

  • 2 chicken breasts (cut into 1/2 slices)
  • 1 cup cornstarch or tapioca powder
  • 1 egg (beaten (or 1 egg replacement equivalent))
  • 1 cup gluten free breadcrumbs
  • 1 lemon sliced into 1/4" rounds (for garnish)
  • Canola oil for frying

INSTRUCTIONS

Easy Lemon Sauce (Enough for six servings)

  • Add lemon juice, water, and lemon rinds to a small sauce pan and bring to boil. Add the sugar until and stir until dissolved. To make the slurry, whisk together the cornstarch and water until there are no lumps. Add this to the lemon mixture and stir. Bring to boil and simmer for 2 minutes until thickened. If sauce is too thick, add a teaspoon of water at a time until you reach desired consistency. If sauce is to watery, make more slurry and add one tablespoon at a time until you reach desired consistency. Taste for sweetness (add more sugar if necessary).

Fried Chicken Strips (serves 2)

  • Set up cornstarch, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip one slice of chicken in the cornstarch to coat and shake off excess. Dip in egg to coat and drip off excess. Dip in breadcrumbs to coat and set aside. Continue until all chicken is breaded.
  • In a deep sided pot, pour enough oil so there is at least 2" of oil. Heat on medium high heat. To test if oil is hot enough to fry, stick a wooden chopstick or handle of a wooden spoon in the oil. If you see tiny bubbles floating to the surface of the oil, it's ready. Remove wooden stick. Add as many pieces of chicken to the oil as you can so that it's full without being overcrowded (each chicken should have room to move around). Fry on each side for about 2 to 3 minutes. Remove chicken from oil and place on paper towel lined tray and continue until all chicken is fried.
  • Remove the lemon rinds from the lemon sauce and reheat. On a clean cutting board, slice the chicken into 1" strips and place on platter. Place lemon rounds on top of chicken for garnish and pour lemon sauce over top. Serve immediately with rice and vegetables.