Lemon glazed chicken nuggets


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


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


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.