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I went to a big Asian market and stocked up on some great Asian sauces and vinegars. I thought I would try them and this is what I came up with. I am thinking it is more of a Japanese style because I used mirin, which is a slightly sweet vinegar and I think that it is mostly used in Japanses style cooking, although I could be wrong about that! When I made this I used skinless, bone-in chicken thighs, but you could also try to use boneless thighs, as well as boneless chicken breasts as well. I prefer dark meat but the white meat should work just as well! You could also keep the skin on if you prefer, but I personally do not. Enjoy!
Units: US | Metric
Serving Size: 1 (164 g)
Servings Per Recipe: 6
The following items or measurements are not included:
rice wine vinegar