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Categories:Viewed: 105 - Published at: 9 years ago
Ingredients
- 2 tbsp mirin
- 3 tbsp raw cane sugar (or brown sugar)
- 3 tbsp soy sauce (preferably kikkoman)
- 3 tbsp sake (rice vinegar or dry cherry are also acceptable)
- 1 small chunk of garlic (ually from the tip of your thumb to where it bends)
- 1 clove garlic (optional)
- 4 chicken thighs skin on
- 1 olive oil
- 1 sesame oil
Method
- Slice chicken into bite sized pieces keeping the skin on.
- Then add the mirin, sake (anything from 1-3 tbs, adjust to taste I use roughly 2), sugar, ginger, garlic and soy to a bowl.
- If marinating for longer than 30 mins only add 2 tbs of soy to the mix and add the last one when you're ready to cook, otherwise it will dry the chicken out.
- Mix all together with the chicken, cover and place in fridge for at least 30 mins.
- Preferably longer, it's an idea to prep in the morning for the evening meal.
- Once ready to cook, place olive oil and sesame oil into fryingpan or wok and wait until hot.
- Place chicken skin side down into pan and lower the heat to medium.
- Leave for roughly 4 mins.
- Add the marinade from the bowl and turn over the chicken.
- Keep turning the chicken until the marinade becomes thick and shiny and coats the chicken.
- Remove from heat and serve.
- Goes great with rice or noodles.
