Ingredients
- 250g chicken thigh
- 1/2 cup Arrowroot (Tapioca)
- 1 cup vegetable oil
- Sauce:
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1/2 tsp ginger powder
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tsp Lee Kum Kee Gluten Free Soy Sauce
- 1/2 cup chicken stock
- 1/2 tbs Arrowroot / 1 1/2 tbs water - mix into slurry
- Garnish - sesame seeds, sliced lemon
Method
- Cut chicken into bite size pieces. Place arrowroot into a bowl and coat each piece of chicken. Shake off excess and place on a seperate plate ready to fry.
- Add oil to fry pan and heat until a wooden chopstick placed into the oil forms bubbles at the base.
- Gently drop chicken into oil and fry until golden - around 6-7 mins. Drain and set aside.
- While chicken is frying, add all sauce ingredients to a small saucepan. Bring to the boil stirring and reduce heat. Stir until thickened.
- Toss chicken in sauce and transfer to serving dish.
- Garnish with sesame seed and lemon slices.
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
