Directions

1. In a large bowl, whisk together rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions.
2. In a gallon size Ziploc bag or large bowl, combine rice vinegar mixture and chicken; marinate for at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
3. Heat vegetable oil in a large cast iron skillet over medium high heat.
4. Dredge chicken in flour. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
5. To make the glaze, combine rice vinegar, lemon juice, sugar, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
6. Serve chicken immediately, tossed or drizzled with the lemon glaze, garnished with lemon zest, if desired.