Asian Style Chicken Nuggets with Lemon Glaze

Yield: 6 servings

Prep: 1 10

Cook: 15

Total: 1 25

Bite-sized chicken nuggets with a lemon glaze that is out of this world! Seriously. This sauce is EPIC.

4.6 stars (5 ratings)

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.

This Asian Style Chicken Nuggets with Lemon Glaze recipe is brought to you by DAMN DELICIOUS

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