Asian-Style Chicken Nuggets

Welcome back!  To me, that is. 😉  Life has been crazy-hectic and I’m a little embarrassed to say that I have not been cooking as much.  However, I have such a back-log of recipes to post, that it doesn’t matter – good news for my readers.  I will say that I have gotten into Jamberry nail wraps and a dear friend of mine is a consultant!  You can click this link to search her site for all the neat styles of nail wraps/decals.  I am definitely known as the party-hoster, that’s for sure.  So far this year, I have hosted parties for Mary Kay, Pampered Chef, PartyLite, and Jamberry.  Next up: Scentsy.

Onto the most important part of this post…the food!  Recently I made these Asian-Style Chicken Nuggets by Damn Delicious.  The first item on my agenda is to apologize profusely for the horrible pictures.  I do not know what was going on with my phone, my kitchen, the lighting, or the food, but the pictures just would NOT take very well.  In any case, please just pretend that the pictures are halfway decent, and I will try to figure out the issue!

I feel like these nuggets were good, and definitely a nice play on the traditional chicken nuggets, but there were a bit odd.  Not odd in a bad way, just odd in an odd way.  I realize that makes SO MUCH sense.   I guess that when I think of chicken nuggets I think of nicely breaded and toasted nuggets, and these do not really have a breading.  Also, I really need to get those little stir fry tongs, because when I use my regular tongs to turn the chicken pieces, it makes the breading fall off.  Furthermore, I did not marinade the chicken quite as long as I would have liked (the original recipe says to marinate for at least 2 hours, but even that is likely too short).  I feel like I did not taste very much of the marinade flavour, but tasted mostly the glaze (which thankfully was good!).

If I were to make this again (or if you are to make it), I’d recommend using the thin stir fry tongs to flip the chicken, and to marinade the chicken overnight.  Regardless, though, it is tasty.

Side note: This requires oil…quite a bit more than I’d like, to be honest.  I used as little as possible, though.  Thankfully, I don’t normally cook with a lot of oil, so it’s ok to splurge every now and then.  But I know some people are anti-oil, so I wanted to make sure to make that disclaimer!  I am sure you can bake these, as well.

Asian-Style Chicken Nuggets

serves 4

For the chicken-4tbsp rice vinegar
-2tbsp soy sauce
-2tbsp mirin
-2tbsp toasted sesame seed oil
-3 cloves garlic, minced
-1tbsp freshly grated ginger
-4 green onions, sliced
-6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces (I used 2 large chicken breasts)
-1/3cu all-purpose flour
-1/2cu peanut oil (I used olive oil, and much less than 1/2cu)
For the lemon glaze
-1/4cu rice vinegar
-3tbsp sugar (I used a bit less)
-1 lemon, zested and juiced
-1tbsp cornstarch

-In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. In a gallon size Ziploc bag or large bowl, combine the marinade and chicken; marinate at least 2 hours, turning the bag occasionally (I highly recommend to marinade overnight!)
-Drain the chicken from the marinade and discard.
-In a medium bowl, combine the chicken and the flour.
-Heat the oil in a large skillet or wok. Add the chicken and fry until golden brown, about 2-3 minutes per side (the amount of time depends on the heat of your skillet, oil, and stove), then transfer to a paper towel-lined plate.
-To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tablespoons water in a saucepan over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
-Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.


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