Ingredients:
6 chicken thighs, boned and cut into nuggets
3 garlic cloves, chopped
4 spring onions, chopped
1 inch of ginger, chopped
2 tbsp sesame seed oil
4 tbsp rice vinegar
1 tbsp sake
1 tbsp mirin
2 tbsp soy sauce
Flour
Peanut oil
Juice of one lemon
1/4 cup rice vinegar
1/4 cup sugar
1/2 tsp lemon peel, grated
1 tbsp cornstarch
2 tbsp water
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Preparation:
Make the marinade by mixing the onions, garlic, ginger, sesame oil, vinegar, sake, mirin and soy sauce. Put in a zip lock with the chicken, squish around and refrigerate for 2 hours. Remove from refrigerator, drain and dust with flour. Deep fry in peanut oil until golden brown. Drain on paper towels.
To make the glaze, in a sauce pan, mix together the rice vinegar, sugar, lemon peel, cornstarch and water. Bring to a boil and cook until thickened. Pour over the warm chicken nuggets.
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