Savory chicken marinated in ginger, garlic, soy, and honey for memorable Japanese-inspired flavor.
# Components:
→ Marinade Components
01 - 120 ml (1/2 cup) soy sauce
02 - 60 ml (1/4 cup) mirin
03 - 30 ml (2 tablespoons) honey
04 - 30 ml (2 tablespoons) fresh ginger, finely grated
05 - 30 ml (2 tablespoons) fresh garlic, minced
06 - 30 ml (2 tablespoons) rice vinegar
07 - 15 ml (1 tablespoon) sesame oil
08 - 5 ml (1 teaspoon) freshly ground black pepper
09 - 2 scallions, thinly sliced (optional)
10 - 15 ml (1 tablespoon) toasted sesame seeds (optional)
→ Chicken Component
11 - 700-900 g (1.5-2 lbs) boneless, skinless chicken thighs or breasts
# Preparation steps:
01 - In a medium mixing bowl, thoroughly whisk together the soy sauce, mirin, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and black pepper until a uniform mixture is achieved. Incorporate the sliced scallions and toasted sesame seeds if they are being used.
02 - Place the chicken pieces into a large resealable bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring that all surfaces of the chicken are fully coated with the marinade.
03 - Seal the bag or cover the dish tightly and refrigerate. Allow the chicken to marinate for a minimum of 1 hour, with optimal flavor development occurring between 4 to 8 hours, and up to 24 hours.
04 - Remove the chicken from the refrigerator. Lift the chicken pieces out of the marinade, permitting any excess liquid to drip off. Discard the used marinade.
05 - Cook the chicken using your preferred method: grilling, baking in an oven, or stir-frying in a skillet. Continue cooking until the chicken is thoroughly cooked through and has a caramelized exterior. Ensure the internal temperature reaches 74°C (165°F).
06 - Allow the cooked chicken to rest for 5 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more succulent final product.
