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
• Juice and zest of one medium lemon (2 lemons was too much-original 5 T juice, 2 t zest)
• 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 (less or even none if broth has a lot of salt)
• 1/4 t crushed red pepper flakes
• 1/4 c chopped scallions (we use chives from garden)
• 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. Coat chicken with cornstarch and cook oil or try starting with water, then add oil to brown when cooked mostly through for legs. Breasts cut into pieces just take a few minutes but legs take around 15 minutes to cook through.

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.