1. Prepare the lemon sauce by combining the lemon juice, crumbled chicken cubes or powder, sweetener, grated ginger and water into a saucepan, stir over low heat until sauce has boiled for a couple of minutes. Into a measuring cup with half a cup of water, sprinkle the glucomannan and stir right away, adding this liquid immediately to the hot lemon sauce. Stir continuously as the sauce thickens. Remove from heat and set aside
2. In a deep wok or small pan, add about 2 inches of grapeseed oil. Bring to a light boil just before coating the chicken breast. The oil must be hot and ready before you put the coated chicken into it
11. Place the breast fillets one or two at a time into the very hot oil, do not crowd or overlap in the oil. Alternatively, if you have cubes, fry a small quantity at a time so that there is plenty of room in the oil and the cubes do not stick together. Fry until a rich golden color on one side and then flip the meat and fry for 1-2 more minutes until the coating is a rich golden brown. With a slotted spoon or sieve, scoop out the chicken breast/cubes and place on an absorbent paper towel-lined platter
14. When all the chicken has been fried, set aside to rest for 10 minutes. If you made the fillets, slice each chicken breast into three or four strips (width- not length-wise) and then cut the strips into nugget sized pieces
15. Arrange the chicken strips on a serving plate. Spoon the hot lemon sauce (reheat if needed) over the chicken. Sprinkle the roasted sesame seeds and optional chopped green onions or shallots over the chicken. Enjoy!