Crispy Lemon Chicken-AIP Diet Friendly

Serving Size: 6

The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size6

12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

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 syrup mixture over cooked chicken and toss to coat evenly.
Sprinkle zest and green onions over the top before serving.

Reheating Instructions

Heat in a saucepan over medium heat until heated through.