- 1 pound boneless skinless chicken breast cut into bite-size strips
- 2 tablespoons coconut aminos (instead of soy sauce)
- 1 tablespoon dry sherry
- 1/2 cup arrow root powder, divided (instead of cornstarch)
- 1/2 cup coconut flour (instead of all-purpose flour)
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- 1 teaspoon fresh grated ginger
- Salt and pepper
- Oil for frying (coconut, almond, avocado)
Instructions
- Place the chicken pieces in a bowl and toss with coconut aminos, sherry, and 2 tablespoons arrow root powder. Set aside.
- In a skillet mix the honey, lemon juice, grated ginger, 2 tablespoon water, 1 tablespoon arrow root powder, and 2 pinches salt. Whisk well. Set the skillet over medium heat and bring to a simmer to thicken. Once the mixture has slightly thickened and is bubbly. Remove from heat to cool.
- Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. In a small bowl, mix the remaining arrow root powder (approximately 1/3 cup) with the coconut flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix.
- Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken.
- To serve: Place the chicken on a platter and drizzle the warm lemon glaze over the top. Serve immediately!
