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1
For the candied lemon slices, in a medium sauce pan bring the cup of water and cup of sugar to a boil. Lay the lemon slices in and simmer for 10 minutes. Turn off the heat and let cool somewhat in the liquid. Remove the slices and set them on a rack to finish cooling. These are purely optional but very nice for garnish.
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2
Combine the chicken broth, honey, agave, brown sugar, garlic, lemon zest, lemon juice, crushed red pepper, soy sauce and ginger in a small sauce pan. Bring up to the boil and add the cornstarch slurry. Continue cooking until the mixture thickens. Set aside.
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3
In a medium bowl, whisk the rice flour, AP flour, salt and pepper together.
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4
In a small bowl beat the egg with about 4 ounces of the club soda and then whisk into the flour mixture adding more club soda as you need to make a batter slightly thicker than thin.
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5
Heat the oil in a large frying pan, dip the chicken pieces into the batter, shaking off any excess and then fry them on both sides until lightly browned. Transfer the pieces to a rimmed baking sheet and bake in a 425F oven for about 10 minutes.
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6
Re heat the lemon sauce and serve as desired. We like all the optional garnishes on ours, served on a bed of lettuce and rice(with the green onion stirred in). We place the chicken on the bed, pour a little sauce over and garnish with the nuts and candied lemon slices.
