Asian Style Lemon Chicken Nuggets (thechunkychef)

Chicken Nuggets

T rice vinegar
2 T soy sauce
2 T mirin
2 T sesame seed oil
3 cloves garlic, minced
1 T freshly grated ginger
4 green onions, sliced
6 pieces boneless skinless chicken breasts, trimmed and cut into bite-size
1/3 c flour
oil for frying

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 F. Add chicken and fry until golden brown, about 2 – 3 min. Transfer to a paper towel-lined plate. Serve chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Lemon Glaze

1/4 cvrice vinegar
3 T sugar
1 lemon zested and juiced
1 T cornstarch

Combine rice vinegar, sugar, lemon zest and juice, cornstarch and 2 T water over medium low heat. Bring to a boil, simmering until thickened, about 1 – 2 min.

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