How to make crispy ginger and lemon chicken

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

Cut chicken breasts into 3/8 inch thick fillets.

Tenderize the chicken using freezer paper by pounding it.

Sprinkle salt and grind black pepper on both sides of the chicken.

Mix 1 egg white with the chicken.

Coat the chicken in potato flour by dipping it by hand.

Heat 3 tablespoons of high smoke point cooking oil in a 16-inch frying pan over medium-high heat.

Add the largest pieces of chicken to the pan first, followed by smaller pieces.

Cook chicken for about 2-3 minutes on each side until golden brown and crispy.

Add an additional teaspoon of oil if needed during cooking.

Check the chicken for doneness by cutting it open to ensure it is white and not pink inside.

Remove the chicken from the pan and place it on a paper towel-lined sheet pan to drain excess oil.

In the same pan, add finely cut ginger and slices of 2/3 of a lemon to sear them.

Pour in the lemon sauce and bring it to a boil for about 30 seconds, allowing the lemon to infuse the sauce.

Remove the lemon slices after they have softened.

Thicken the sauce by adding potato starch gradually, stirring until it reaches the desired consistency.

Add a little oil to the sauce for a shiny finish.

Garnish the chicken with fresh lemon slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens