Asian Style Chicken Nuggets with Lemon Glaze
Bite-sized chicken nuggets with a lemon glaze that is out of this world! Seriously. This sauce is EPIC.
Ingredients
- ¼ cup rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, sliced
- 1 lb boneless, skinless chicken thighs, cut into 1/2-inch chunks*
- ½ cup vegetable oil
- ⅓ cup all-purpose flour
- 1 tablespoon lemon zest
For the lemon glaze
- ¼ cup rice vinegar
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Instructions
- In a large bowl, whisk together rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions.
- In a gallon size Ziploc bag or large bowl, combine rice vinegar mixture and chicken; marinate for at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
- Heat vegetable oil in a large cast iron skillet over medium high heat.
- Dredge chicken in flour. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- To make the glaze, combine rice vinegar, lemon juice, sugar, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
- Serve chicken immediately, tossed or drizzled with the lemon glaze, garnished with lemon zest, if desired.
Notes
*Boneless, skinless chicken breasts can be substituted.