Ingredients

The following ingredients have 4 Servings
  • 1/4 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)
  • 6 boneless (skinless chicken thighs, cut into 1-inch chunks*)
  • 1/2 cup vegetable oil
  • 1/3 cup all-purpose flour
  • Zest of 1 lemon
  • 1/4 cup rice vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch

Instruction

  • 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 at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
  • Heat vegetable oil in a large 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.