Asian Style Chicken Nuggets with Lemon Glaze

By á-43099

Ingredients

• 4 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons toasted sesame seed oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 green onions, sliced
• 6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1/3 cup all-purpose flour
• 1/2 cup peanut oil
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1 lemon, zested and juiced
• 1 tablespoon cornstarch

Details

Servings 4
Preparation time 130mins
Cooking time 140mins
Adapted from damndelicious.net

Preparation

Step 1

In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. In a gallon size Ziploc bag or large bowl, combine the marinade and chicken; marinate at least 2 hours, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
In a medium bowl, combine the chicken and the flour.
Heat peanut oil in a cast iron skillet to 350 degrees F. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.