Lemon Ginger Chicken

Serves: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 4 boneless, skinless chicken thighs, cut into roughly 1-inch pieces

• 1/4 cup cornstarch

• 1 cup all-purpose flour

• 2 tsp salt

• 1 tsp black pepper

• 1 large egg

• oil for frying

• 1 can Thirsty Buddha Lemon Ginger Soda

• 3 tbsp tamari

• 2 tbsp rice vinegar

• 3 tbsp honey

• 2 tbsp grated fresh ginger

• 2 cloves garlic, minced

• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

• Chives and lemon zest for garnish

Instructions:

1. Whisk the egg in a bowl. In another bowl, combine the cornstarch, flour, salt, and pepper. Dip each chicken piece in egg, then dredge in the flour mixture. Set aside.

   
   

2. Heat about 1/2 inch of oil in a large pan over medium heat and fry the chicken in batches for 3–4 minutes per side until golden and crispy or the internal temp reaches 160°f. Drain on a wire rack or paper towels.

   
   

3. In a saucepan, combine lemon ginger soda, tamari, vinegar, honey, ginger, and garlic. Bring to a boil. Reduce heat and simmer for 6–8 minutes. Stir in the cornstarch slurry and cook for another 2 minutes, or until thickened and glossy.

   
   

4. Add the crispy chicken to the sauce, toss well to coat, and let it sit for a minute to get sticky and shiny.

   
   

5. Serve over steamed rice or noodles. Garnish with chives and lemon zest.