Lemon Chicken

For the sauce:

Bring water to a boil and add lemons and ginger. Boil for 4 minutes then strain, pouring liquid back into sauce pan. Bring back to a boil on medium heat stirring in the sugar. Meanwhile make a slurry out of the cold water and starch. Stir into boiling mixture and remove from heat when sauce begins to thicken.

Fried Chicken:

Mix rice flour, tapioca flour, sherry, Tamari sauce, and egg together for the batter. Place water chestnut flour in a medium size bowl. Meanwhile, warm the oil in a large wok or pot. Dip the chicken in the batter then roll in the water chestnut flour and place in the hot oil. Fry for about 4 minutes on each side or until it turns a light golden brown. Place on a paper towel lined plate and pat down with a paper towel to remove any excess oil.

Serve chicken topped with sauce.