Chinese Lemon Chicken (gluten free)

•  Canola oil for frying
• 1/2 c cornstarch (set aside 1 t for sauce)
  
• 2 lb chicken (breasts cut in pieces or wings/legs/etc)
• 1/2 c gluten free broth
• 2 t fresh lemon zest
• 5 T lemon juice
• 1 T soy sauce (use gluten-free tamari soy sauce if needed)
  
• 3 T brown sugar
• 1 t oil (sesame recommended but others ok)
• 1 t salt
• 1/4 t crushed red pepper flakes
• 1/4 c chopped scallions
• 2 cloves garlic (can used dried instead if you put directly in sauce)
  
• 1 t peeled and chopped fresh ginger (can used dried instead if you put directly in sauce)
  
• 1 T sesame seeds
• rice or noodles for serving with

1.  For sauce, combine 1 t cornstarch, broth, zest, juice, soy sauce, brown sugar, oil, salt, red pepper flakes (also garlic and ginger if you're using dried). Set aside.

2. Heat oil over medium high heat. Coat chicken with cornstarch and cook.

3. Add scallions, garlic, and ginger in 1 t oil for 30-60 seconds. Add sauce, scraping browned bits from pan bottom. Bring to a boil, reduce heat, simmer 1 minute or until thickened. Remove from heat, sprinkle with sesame seeds and serve.