Lemon Chicken

Lemon Chicken
I'm making a golden brown battered chicken tossed in a flavorful lemon curd sauce for a quick keto meal in the wok. It's ready in a couple of minutes.
Make the lemon curd ahead of time and store in the fridge until ready to use..
1 pound skinless chicken pieces, I'm using white chicken breasts cut into bite sized chunks.
Batter Ingredients:
¼ cup Carbalose flour
¼ tsp salt
¼ tsp fresh cracked pepper
2 egg whites beaten
2 TBSP water
Oil for frying
Directions:
Combine the batter ingredients in a mixing and whisk to a smooth batter.
Heat an oil of choice in a wok.
Dip the chicken pieces in the batter and fry to a golden brown.
Reserve the cooked chicken on a plate.
Add the desired amount of cooked lemon curd into the wok to heat.
Fold in the cooked chicken pieces to coat.
Serve on hot caulirice and broccoli.
Lemon Curd
Ingredients:
½ cup lemon juice
½ cup erythritol or allulose
4 egg yolks
½ cup butter
Directions:
Add lemon juice, eggs and erythritol into a double boiler over medium heat, whisking as it heats.
Stir in butter.
Stir constantly until it thickens. (5-8 min).
Notes:
You can cook this in a regular saucepan just don't let it come to a boil.
Store excess sealed in the fridge.