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Asian Style Chicken Nuggets with Lemon Glaze

Bite-sized chicken nuggets with a lemon glaze that is out of this world! Seriously. This sauce is EPIC.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • ¼ 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
  • 1 lb boneless, skinless chicken thighs cut into 1/2-inch chunks*
  • ½ cup vegetable oil
  • ⅓ cup all-purpose flour
  • 1 tablespoon lemon zest
For the lemon glaze
  • ¼ cup rice vinegar
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. In a large bowl, whisk together rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions.
  2. In a gallon size Ziploc bag or large bowl, combine rice vinegar mixture and chicken; marinate for at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
  3. Heat vegetable oil in a large cast iron skillet over medium high heat.
  4. 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.
  5. 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.
  6. Serve chicken immediately, tossed or drizzled with the lemon glaze, garnished with lemon zest, if desired.

Notes

  • *Boneless, skinless chicken breasts can be substituted.