Recipe: Healthier Chinese Lemon Chicken

Chinese-Lemon-Chicken-650x975

INGREDIENTS

Marinade
  • 1 pound chicken thighs, cut into cubes
  • 1 tablespoon coconut aminos
  • 2 tablespoons tapioca starch

Breading

  • ¼ cup almond flour
  • ½ cup tapioca starch
  • oil for frying

Sauce

  • ⅓ cup lemon juice
  • 3 tablespoons maple syrup
  • ½ cup water
  • 2 teaspoons tapioca starch
  • 1 teaspoon lemon zest

 

INSTRUCTIONS

  1. Add coconut aminos and tapioca starch to your chicken in a bowl and cover with plastic wrap.
  2. Let marinate for 30 minutes.
  3. While the chicken is marinating add the lemon juice, maple syrup, water, tapioca starch and lemon zest to a small bowl and mix.
  4. Add the almond flour and tapioca starch to the bowl of chicken and toss to coat.
  5. In a pot with oil about three inches deep, heat on medium high to 350 degrees.
  6. Add the chicken in batches so you don’t crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
  7. Cook chicken until golden brown and when cooked transfer the pieces to a skillet (this is where we will be tossing with the sauce).
  8. When you finish all the chicken, turn off the oil, turn on the skillet onto medium high heat and add the sauce.
  9. Coat the chicken pieces in the sauce and cook for just a few seconds until thickened

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