Asian Style Chicken Nuggets with Lemon Glaze

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions
  • 1 Lemon, Zest of

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 2 tbsp Mirin
  • 2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 tbsp Cornstarch
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Rice vinegar
  • 2 tbsp Sesame oil
  • 1/2 cup Vegetable oil

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• 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.