Course: Main CourseCuisine: American Prep Time: 30minutes minsCook Time: 10minutes minsTotal Time: 40minutes mins Servings: 6
Ingredients
3 pounds of boneless and skinless chicken thighs
2 tablespoons of cornstarch
1 and 1/2 cups of standard strength soy sauce or tamari sauce
1 and 1/2 cups of white sugar
3/4 cups of brown sugar
3/4 cups of mirin a sweet rice wine from Japan, not rice vinegar
3 minced garlic cloves
2 tablespoons of freshly grated ginger
1 teaspoon of freshly ground black pepper
Additional Decorative Toppings (Optional):
Thinly sliced green onions
Toasted sesame seeds.
Instructions
Sauce Preparation: In a medium-sized bowl, mix together the cornstarch and soy sauce until the cornstarch has fully dissolved and there are no longer any visible bits of white. Add in the remaining ingredients for the sauce, including both types of sugar, mirin, minced garlic, grated ginger, and black pepper. Mix all of the ingredients together thoroughly. Set this mixture aside.
Drying and Pounding: Take each chicken thigh and pat dry with paper towels. Trim any excess fat. Place each chicken thigh on a cutting board, covering it with cling wrap. Use a meat mallet to pound the chicken until it is approximately 1/2 inch thick.
Marinade Preparation: Remove the cling wrap and use a fork to poke holes all over the chicken pieces to allow the marinade to soak in. Place the chicken in a large mixing bowl or baking pan and pour enough marinade over it to completely cover the chicken on both sides. Cover and refrigerate overnight, flipping the chicken pieces once. Store any unused, clean marinade in an airtight container in the refrigerator.
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