Asian-style chicken nuggets with lemon glaze
Sep 30, 2013
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.
Asian-style chicken nuggets with lemon glaze recipe
Adapted from Cooking in Sens
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
In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions.
In a gallon-size zip-closed bag, combine the marinade and the chicken. Refrigerate and marinate at least 2 hours, turning the bag occasionally.
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. Reserve.
Drain the chicken from the marinade, discarding the marinade.
In a medium bowl, combine the chicken and the flour.
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.
Serve the chicken nuggets tossed or drizzled with the lemon glaze.
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