Lemon glazed chicken nuggets

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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