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Asian-style chicken nuggets with lemon glaze

Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...

Perfect for popping

Craving nuggets? No need to hit up the drive-thru! One bite of these Asian-style chicken nuggets, and you’ll never go back to the fast-food version again.

Daily Flavor

 Asian-style chicken nuggets with lemon glaze

Perfect for popping

Craving nuggets? No need to hit up the drive-thru! One bite of these Asian-style chicken nuggets, and you'll never go back to the fast-food version again.

Tender chicken thighs marinated in Asian flavors and topped with a zesty lemon glaze make delicious bite-size nuggets. Serve these as an appetizer or with steamed rice as a main course.

Asian-style chicken nuggets with lemon glaze recipe

Adapted from Cooking in Sens

Serves 2-4

Ingredients:

For the chicken nuggets

  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons toasted sesame seed oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 green onions, sliced
  • 6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 1/3 cup all-purpose flour
  • 1/2 cup peanut oil

For the lemon glaze

  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 lemon, zested and juiced
  • 1 tablespoon cornstarch

Directions:

  1. In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions.
  2. In a gallon-size zip-closed bag, combine the marinade and the chicken. Refrigerate and marinate at least 2 hours, turning the bag occasionally.
  3. To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tablespoons water over medium-low heat.
  4. Bring to a boil, simmering until thickened, about 1-2 minutes. Reserve.
  5. Drain the chicken from the marinade, discarding the marinade.
  6. In a medium bowl, combine the chicken and the flour.
  7. In a cast iron skillet, heat peanut oil to 350 degrees F. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  8. Serve the chicken nuggets tossed or drizzled with the lemon glaze.

More Daily Flavor

Korean fried chicken wings
Asian pasta salad
Tonkatsu

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