- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sesame seed oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 green onions, sliced
- 6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- ⅓ cup flour
- 1 cup peanut oil
- ¼ cup rice vinegar
- 3 tablespoons sugar
- 1 lemon, zested and juiced
- 1 tablespoon cornstarch
INSTRUCTIONS:
- In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to.
- Drain the chicken from the marinade.
- In a bowl, combine the chicken and the flour.
- Heat peanut oil in a cast iron skillet to 350 degrees. 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.
Source: The Chunky Chef
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