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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.