Gluten Free Lemon Chicken Chinese-Style

This was really good! It's time consuming because I feel like frying chicken takes forever, but the time is worth it in the end. It also tastes just as good left over.

Ingredients

1/2 cup freshly squeezed lemon juice (juice from 2 lemons)
1/4 cup gluten free tamari or soy sauce
1/4 cup packed light brown sugar
1/2 teaspoon ground ginger
2/3 cup low sodium chicken stock
2 tablespoons cornstarch
1 egg, beaten with 1 tablespoon water
Cornstarch, for dredging (about 3/4 cup)
1/2 teaspoon garlic salt
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch square pieces
1/4 – 1/2 cup oil, for frying (I used coconut oil)

Directions

1. In a heavy-bottom, medium pan, place the lemon juice, tamari or soy sauce, brown sugar, and ground ginger, and whisk to combine well
2. Pour about half of the chicken stock into a small bowl, whisk the 2 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan
3. Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside
4. Place the egg and water mixture in a medium bowl
5. Place the cornstarch for dredging in a separate, medium bowl
6. Add the garlic salt to the cornstarch, and whisk to combine
7. Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. 
8. In a wok or a large pan, place about 1/4-inch of the oil over medium heat until shimmering
9. Add the chicken in batches and fry until crisp. When the chicken is done, remove and drain on paper towels. Add more oil as necessary
10. To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil. Lower the heat to medium-low and cook, whisking constantly until thickened
11. Toss the chicken in the sauce either in a large pan or bowl