photo by Sharlene~W
- Ready In:
- 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 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.
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I love this recipe!! I originally seen this in Cook's Country, and after misplacing the magazine was able to find it here....THANK YOU for posting this!!! My kid's (1 year and 4 years old) and husband love this. I do however use the chicken thighs and remove the skin otherwise the skin just gets soft when cooked in the juice. Thanks a million Sharlene.
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.