2 large boneless chicken breasts
3 tbsp. lemon juice
1 tbsp. gluten-free soy sauce
1 tbsp. granulated sugar
1 tbsp. white wine 5 tbsp. water
¼ cup gluten-free cornstarch
1 tbsp. gluten-free cornstarch
¼ cup gluten-free all-purpose flour
¼ tsp. salt Oil, for frying
1 tsp. white sesame seeds
Slice chicken breasts into bite-size chunks and place in a large freezer bag with soy sauce and white wine. Close bag and make sure all chicken is coated, marinate for at least 30 minutes.
In a small bowl, whisk together cornstarch and all-purpose flour, then add to bag with chicken and shake very well so that all chicken is coated evenly.
Pour enough oil in a large pot or skillet so that it’s about 2 inches deep, heat on medium high or use a deep fryer at 350 degrees.
When oil is hot, fry chicken pieces until golden brown, transfer to a plate lined with paper towels to soak up excess grease. In a small saucepan, combine lemon juice, granulated sugar, water, 1 tbsp. cornstarch and salt. Bring to a quick boil, stirring often until slightly thickened.
Transfer chicken to a serving bowl, pour sauce on top and toss together. Sprinkle with sesame seeds and serve.