Ingredients

The following ingredients have 4 Servings
  • 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 pieces boneless (skinless chicken breasts, trimmed and cut into bite-size)
  • 1/3 cup flour
  • 1 cup peanut oil
  • FOR THE LEMON GLAZE
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 lemon (zested and juiced)
  • 1 tablespoon cornstarch

Instruction

  • 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.