Asian-style chicken nuggets with lemon glaze

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.

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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.

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