A fun twist on the traditional version with a sweet, tangy lemon glaze that is out of this world!
Ingredients
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons toasted sesame seed oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
4 green onions, sliced
6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1/3 cup all-purpose flour
1/2 cup peanut oil
For the lemon glaze
1/4 cup rice vinegar
3 tablespoons sugar
1 lemon, zested and juiced
1 tablespoon cornstarch
Instructions
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.
Drain the chicken from the marinade, discarding the marinade.
In a medium bowl, combine the chicken and the flour.
Heat peanut oil in a cast iron skillet to 350 degrees F. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Source : here,
