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chicken nuggets
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5 from 1 vote

Asian-style Chicken Nuggets

Try this new twist on chicken nuggets... you'll love them!
Prep Time2 hrs 10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Course: Appetizer, Entree
Cuisine: Asian
Servings: 4 servings
Author: The Chunky Chef


  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sesame seed oil
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 4 green onions sliced
  • 6 pieces boneless skinless chicken breasts, trimmed and cut into bite-size
  • 1/3 cup flour
  • 1 cup peanut oil
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 lemon zested and juiced
  • 1 tablespoon cornstarch


  • In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to.
  • Drain the chicken from the marinade.
  • In a bowl, combine the chicken and the flour.
  • Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. 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 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.