Prep 10 mins
Cook 35 mins
Quick and easy chicken with Asian flavors. My husband saw it in Cook's Country and asked me to try it--we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag.
- 1 1⁄2 lbs chicken breasts (original recipe called for bone-in thighs with skin)
- 2 teaspoons vegetable oil
- 1⁄2 cup soy sauce
- 1⁄4 cup sugar
- 2 tablespoons mirin or 2 tablespoons sweet sherry or 2 tablespoons white wine
- 2 teaspoons grated fresh ginger
- 1 medium garlic clove, minced
- 1⁄2 teaspoon cornstarch
- 2 scallions, sliced thin on diagonal
- Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
- Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
- Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
- Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.
Too Salty!<br/><br/>Followed recipe to the letter, but from the first bite, we were shocked at how salty the dish is, If I make it again, will cut back the soy sauce by half.
Thank you Sharlene, this has become a family favorite. My kids love it! I use chicken thighs, and love the crispy skin. Sauce has a really good flavor. Some day I'll remember to get the Mirin, but I just use whatever wine is in the cupboard and it comes out great.
Thanks so much for posting. I as well couldn't find the recipe and was so happy to see it here. I do use the Chicken Thighs. It is a family favorite. Like the scallions added at the last minute and slightly wilted.