This recipe came off the AllRecipes site. Unlike most recipes I get from other sources, the ingredient list didn’t change much (although I reorganized it), but I completely rewrote the directions.
- 1 Tbsp grated fresh ginger root
- 1 Tbsp minced garlic
- 1 Tbsp white sugar
- 2/3 cup soy sauce
- 2 Tbsp sake
- 1/4 cup mirin (Japanese sweet wine)
- 2 Tbsp cooking oil
- 2 Tbsp cooking oil
- 3 lbs chicken pieces, rinsed, patted dry
- 1/4 cup red wine
Note: The original recipe called for a whole chicken, disjointed. I used boneless thighs and would generally use legs or thighs for this recipe, although boneless breast should work.
Mix the marinade ingredients together in a gallon ziplock bag. Add the chicken and mix to ensure the marinade is all over the chicken. Refrigerate for at least 2 hours, up to 24 hours. Longer is better, especially if grilling.
I used 2-1/2 lbs of boneless thighs, but any chicken will work. I use a ziplock bag as I can press the air out and ensure all of the chicken is touching the marinade. I try to manipulate the bag every few hours to ensure distribution of the marinade.
Drain the chicken, reserving the marinade.
Heat oil in a large heavy skillet over medium-high heat. Place the chicken in the pan, skin side down (if there is skin). Cook until browned, then flip and brown the other side. Drain any excess grease and deglaze the pan with wine. Let the wine cook down and then add the reserved marinade.
Cover and reduce heat to low; simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until the marinade is reduced to a thick sauce and the chicken is fully cooked, and additional 10 to 20 minutes.
To bake: Use an oven-safe skillet and after the pan is deglazed, bake at 350 F, uncovered, for 20 to 30 minutes, turning the chicken once. If the sauce is not thickened, cook a bit longer. Check the thickest piece for doneness. [I used boneless thighs so there was no question the chicken was cooked. Bone-in chick breast and thighs will need checking.]
To grill: The original recipe said to grill the chicken, turning once and basting at that time.
That is not going to have the same flavor. I’m going to try this, but will grill the chicken instead of browning. While the chicken is grilling, put the marinade in a saucepan and cook over medium heat to reduce it. Serve the sauce over the chicken.
- reduced the sugar to 1 Tbsp
- doubled the sake
- added the red wine, as the pan needed deglazing; white wine or sake would work as well