Asian Style Chicken nuggets with Lemon Glaze

I definitely chose tonight's meal based on grocery store bargains and cupboard staples.  The protein (chicken thighs) for this dish were only $5.  Along with a fresh lemon and what I normally stock in my pantry, this meal hit the trifecta-inexpensive, healthy (yes, even though the chicken is fried, it is in a slight amount and using peanut oil), and very tasty!  The recipe calls to cook the chicken in a cast iron skillet.  I would do this differently next time.  I found it splattered too much due to the moisture content of the chicken thighs.  I would use a deep dutch oven, simply for clean up convenience nest time.  The citrus would be fun to change up as well.  I think tangerine would be very good using this technique.  I encourage you to master the Jasmine rice when you do an a=Asian inspired meal.  Not only is the texture light yet chewy, it has a sweet nutty taste.  Also, this marinade, perfect for any grilled chicken or shrimp!

Asian Style Chicken Nuggets with Lemon Glaze

printable recipe

4 T. Rice Vinegar

2 T. Mirin

2 T. sesame oil (you only ever use small amounts of this oil for flavor.  Make sure you purchase pure sesame oil as opposed to a blend.  You will get that true Chinese take out flavor!)

3 cloves of garlic, minced

1 T. freshly grated ginger (I keep a knob of fresh ginger in my freezer.  I just grate off of the frozen root as I need it and it lasts for a long time.)

4 green onions, sliced

6 boneless chicken thighs, cut into small pieces

1/3 c. flour

1/2 c. peanut oil (a nice clean oil that has no taste and does not smoke when heated to a high temperature.  The high temperature keeps anything you cook from getting greasy.)

1/4 c. rice vinegar

3 T. sugar

1 lemon, zested and juiced

1 T. cornstarch.

Whisk vinegar, mirin, sesame oil, garlic, ginger and green onions. 

Place the chicken in a 1 gallon zip top bag.  Pour the marinade over the meat. 

Seal and refrigerate and least 2 hours.

Drain the chicken and discard the marinade.

In a medium bowl, sprinkle the flour over the drained chicken and toss till coated.

Heat the oil to 350 degrees in a cast iron skillet (again, I want to use a dutch oven next time.)

Add the chicken and cook until golden.  About 3-4 minutes.  Drain on paper towels.

To make the glaze, combine the 1/4 c. rice vinegar, sugar, lemon zest and juice, and the cornstarch with 2 T. water in a small saucepan.  Bring to a boil and lower heat.  Simmer and whisk until thickened.

Toss with the nuggets to coat.  

Really other than the time this takes to marinade,this meal is quick to do.  In the time it takes tocook the rice you will have the chicken cooked and the glaze made.  No msg.  No extra salt and preservatives. Just delicious, light food!