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.