INDREGIENTS:
2 Chicken Breasts

MARINADE:
½ Lemon Zest
1 Tsp Crushed Garlic
1 ½ Tbsp Soy Sauce
Salt and pepper to taste

BREADING:
100g Gluten Free Plain Flour
¾ Cup Almond Milk
100g Gluten Free Breadcrumbs
2 Cup Canola Oil 

LEMON SAUCE:
¼ Cup Chicken Stock
½ Lemon Zest
½ Cup Famous Soda Co Lemon Soda
4 Tbsp Sugar
1 Tbsp Water
½ Tbsp Corn Flour
¼ Tsp Turmeric

METHOD:

1. Roughly dice the chicken breast and place in a bowl.
2. Combine all marinade ingredients and pour over the chicken breast to coat, letting it marinate for 20 minutes.
3. Coat the chicken breast first in the flour followed by the milk and then the breadcrumb mixture.
4. In a medium sized saucepan heat oil until it reaches 170 degrees Celsius.
5. Deep fry the chicken pieces for 3-4 minutes or until golden brown.
6. In a small fry pan combine chicken stock, zest, soda co and sugar and bring to the boil.
7. Once the sauce is boiling mix the cornflour and turmeric with 1Tbsp of water to create a paste and add to the sauce to thicken. 
8. Add the fried chicken to the sauce and mix until well coated.

Serve on a bed of rice topped with sesame seeds and spring onions. 

Enjoy!

Recipe by @coeliasandy