Asian-style Chicken Nuggets

Ingredients

4 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. mirin

2 tbsp. sesame seed oil

3 cloves garlic, minced

1 tbsp. freshly grated ginger

4 green onions, sliced

6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces

1/3 C. flour

1 C. peanut oil

FOR THE LEMON GLAZE:

1/4 C Rice vinegar

3 tbsp. sugar

1 lemon, zested and juiced

1 tbsp. cornstarch

Directions

1) 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 need to.

2) Drain the chicken from the marinade.

3) In a bowl, combine the chicken and the flour.

4) 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.

5) To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tbsp. water over medium low heat. Bring to a boil, simmering until thickened about 1-2 minutes.

6) Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Prep: 2 hrs 10 minutes

Cook: 10 minutes

Serves: 4