Crispy Honey Lemon Chicken

Ingredients

• 1.5 cups Perfect white rice

• 2lbs Chicken thighs, or breast if you must, cut into 1” chunks

• 2/3 cups of cornstarch

• 1 cup canola oil

• 6 cloves of garlic minced

• 2 tablespoons ginger, minced/purred

• 1 teaspoon red pepper flakes

  Sauce

• 5 tablespoons Tamari

• 1 cup honey

• zest of two lemons

• 2 lemons juiced

• 1 cup water

• 2 tablespoons cornstarch

  Garnish

• green onions

• sesame seeds

In a large bowl add the cut chicken pieces and the cornstarch. Toss to coat the well, set aside.

Add all the sauce ingredients to a bowl and whisk together and set aside.

Add the canola oil to a large pan over medium-high heat. Once hot fry the chicken till crispy and golden. You will likely need to fry the chicken in batches.

After chicken is cooked, lower the heat to lo, leave 1 or two tablespoons of oil in the pan. Add garlic, ginger and red pepper flakes and heat for about 1 minute. Stir carefully to make sure they don’t burn.

Add the chicken back to the pan and coat the chicken in the ginger mixture. Stir the sauce to mix well again. Add the sauce to the chicken and allow the chicken to be coated.

Cook chicken and sauce for about 1-2 minutes until sauce thickens.

Serve over white rice, top with green onion and sesame seeds if you like.