Asian-style Chicken Nuggets

• Meat

  • 6 pieces Chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 4 Green onions
  • 1 Lemon

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/3 cup Flour
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 cup Peanut oil
  • 8 tbsp Rice vinegar
  • 2 tbsp Sesame seed oil

Found on thechunkychef.com

Description

Directions

• 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.