Asian Chicken (Asian marinade)
User Reviews
5
Asian Chicken (Asian marinade)
Description
Asian Chicken uses a marinade combining minced garlic and fresh grated ginger with soy sauce, tomato ketchup, oyster sauce, Chinese cooking wine (such as Shaoxing rice wine), sriracha for heat, brown sugar for sweetness, and sesame oil for aroma. The chicken thighs soak in this mixture to absorb these complex savory and slightly spicy flavors.
The preparation involves coating the chicken thoroughly in the marinade and refrigerating it for at least an hour or overnight for deeper flavor penetration. Cooking is done on a skillet or grill over medium-high heat until the chicken develops a dark golden-brown crust and is cooked through.
Optional garnishes like sesame seeds, finely sliced shallots or green onions, and thinly sliced red chili add texture and freshness. The recipe offers substitutions for ingredients to accommodate availability or preference, including alternatives for soy sauce, cooking wine, and sweeteners. It can be cooked by pan-frying, baking, or grilling.
The dish is served best with steamed white rice and fresh cucumber slices to balance the richness and spiciness of the chicken.
Ingredients
- 1 - 1.5 lb / 500 - 750g chicken thigh fillet , skinless boneless
Asian Marinade (see notes for subs)
- 3 cloves garlic , minced
- 2 tsp ginger , freshly grated
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine Note 1, or Mirin
- 1 - 3 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp brown sugar
- 1 tsp sesame oil
Cooking / Garnishes (optional)
- 2 tsp neutral cooking oil generic cooking oil
- sesame seeds
- shallot finely sliced or green onions
- red chili finely sliced
Instructions
- Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
- Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
- Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.
Notes
- Fresh garlic and ginger provide the best flavor; garlic or ginger powder can be used as substitutes but are less authentic.
- Soy sauce variants all add different depths, with all-purpose soy sauce commonly used; fish sauce can substitute at reduced quantity due to saltiness.
- Chinese cooking wine is key to the marinade, but mirin or dry sherry can be good replacements; a non-alcoholic option is chicken stock with extra oyster sauce.
- Sriracha heat can be adjusted or replaced with other chili pastes or fresh chilies; adding a bit of vinegar or citrus juice adds sour balance.
- Can be cooked in a skillet, baked at 180°C (350°F) for 20 minutes, or grilled; great for skewers.
- Marinade with chicken in a freezer bag allows freezing before cooking; defrost before use.
- Cooked chicken can be stored but marinade flavor fades after freezing cooked meat.
User Reviews
Overall Rating
5
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