For the Chicken:
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons mirin
2 tablespoons toasted sesame oil
3 large cloves garlic, finely minced
1 tablespoon freshly-grated ginger root
2 green onions, thinly sliced (both green and white portions)
6 boneless skinless chicken thighs (or 4 breasts), in 1-inch chunks
1/3 cup all-purpose flour
1/2 cup canola oil
Zest of 1 lemon
For the Lemon Glaze:
1/4 cup rice vinegar
1/4 cup freshly-squeezed lemon juice
2 tablespoons freshly-grated lemon zest
3 tablespoons granulated sugar
1 tablespoon cornstarch
Lemon wedges, to garnish
FOR THE CHICKEN: Prepare a marinade by whisking together in a large bowl the rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions; blend well. Place chicken pieces in a gallon-size Ziploc bag; pour marinade over the chicken and seal the bag tightly. Turn the bag a few times to coat the chicken well; refrigerate chicken at least 1 hour, turning the bag occasionally.
TO COOK: Remove chicken from the bag; discard marinade. Dredge chicken pieces in flour; shaking off any excess flour. Heat oil in a large skillet over medium high heat and add chicken to the skillet in small batches, only 5-6 pieces at a time. Cook 2-3 minutes until golden and crispy on all sides, then transfer to paper towels to drain. Repeat process with remaining chicken pieces.
FOR THE GLAZE: In a saucepan over medium-low heat combine rice vinegar, lemon juice, lemon zest, sugar, and cornstarch, plus 2 tablespoons water. Bring mixture just to a boil, then lower heat and simmer 1-2 minutes until thickened, stirring often.
TO SERVE: Drizzle prepared lemon glaze over chicken pieces; toss gently to cover well and serve immediately, garnished with lemon wedges. — Serves 6