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While this recipe will work amazingly with either boneless chicken breast or thigh, thighs are my favorite, especially here. The starch coating guarantees a juicy and crispy bite even with notoriously dry breast meat though.
Succulent chicken aside, the best part of this recipe is the bright and tangy lemon sauce. It’s a sweet and sticky dupe from my favorite pre-AIP Thai places in my hometown, but made totes AIP!
Serve on some fried cauliflower rice and garnish with a heavy handful of thinly sliced green onions and reserved lemon zest. Don’t love lemons, its totally different but just as tasty with another citrus like clementines or oranges.
- 4 boneless, skinless chicken thighs (or 2 breasts) cut into bite-sized pieces
- 1 teaspoon sea salt
- ¼ cup tapioca or arrowroot starch
- ¼ cup coconut or avocado oil
- ¼ cup water
- 1 teaspoon arrowroot powder
- 1 teaspoon gelatin powder
- ½ teaspoon wasabi powder (*optional)
- 2 green onions, thinly sliced
- 1 lemon, zested and juiced
- 1 tablespoon honey
- Season the chicken pieces with salt, then toss with arrowroot powder.
- Heat the oil in a medium skillet until it shimmers.
- Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
- In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
- In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
- Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
- Pour syrupy mixture over cooked chicken and toss to coat evenly.
- Sprinkle zest and green onions over the top before serving.
10 comments
Yum – I’m looking forward to trying this! Do you serve the sauce on the side or toss the chicken in the sauce before serving?
Hi Erin! I toss the two together in a big bowl right before serving. You could definitely serve it on the side as a dipping sauce, but I really like it all over the nooks and crannies of that craggy chicken!
I wonder if this would cook nicely in an air fryer.
Hey Keena- I think it would if you mist the chicken pieces in something like avocado oil before hand, I’d love to test it that way but my air fryer bit the dust from over use and I haven’t had a chance to replace it yet.
For step 1, does it use the 1/4 cup arrowroot or the 1 tsp of arrowroot?
The 1/4 cup measure for the arrowroot is for coating the chicken, the 1 teaspoon measure is for thickening the sauce.
Is this suitable for gaps?
Hi Laura! We don’t focus on GAPS recipes here, so I’m not sure!
Hi, what is the point of the gelatin powder?
Hi Frank! This isn’t my recipe, but gelatin is usually used as a thickener.