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


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


  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.

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