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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib