1 pound boneless skinless chicken breast, cut into bite-size strips
2 tablespoons coconut aminos (instead of soy sauce)
1 tablespoon dry sherry
1/2 cup arrow root powder, divided (instead of cornstarch)
1/2 cup coconut flour (instead of all purpose flour)
1/2 cup honey
1/4 cup fresh lemon juice
1 teaspoon fresh grated ginger
Salt and Pepper
Oil for frying (coconut, almond, avocado)
Directions:
iklan tengah
Place the chicken pieces in a bowl and toss with coconut aminos, sherry, and 2 tablespoons arrow root powder. Set aside.
In a skillet mix the honey, lemon juice, grated ginger, 2 tablespoon water, 1 tablespoon arrow root powder, and 2 pinches salt. Whisk well. Set the skillet over medium heat and bring to a simmer to thicken. Once the mixture has slightly thickened and is bubbly. Remove from heat to cool.
Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. In a small bowl, mix the remaining arrow root powder (approximately 1/3 cup) with the coconut flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix.
Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken.
To serve: Place the chicken on a platter and drizzle the warm lemon glaze over the top. Serve immediately!
Comments