Asian-style Chicken Nuggets Recipe

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4 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sesame seed oil

3 cloves garlic minced

1 tablespoon freshly grated ginger

4 green onions sliced

6 pieces boneless skinless chicken breasts, trimmed and cut into bite-size

1/3 cup flour

1 cup peanut oil


1/4 cup rice vinegar

3 tablespoons sugar

1 lemon zested and juiced

1 tablespoon cornstarch


  1. In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to.
  2. Drain the chicken from the marinade.
  3. In a bowl, combine the chicken and the flour.
  4. Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. 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.
  6. Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Original recipe visit: Asian-style Chicken Nuggets @

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