Asian Chicken (Asian marinade)
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour though overnight is even better (especially for breast - retains juiciness in the meat better)
Servings: 4
Ingredients
- 1 - 1.5 lb / 500 - 750g chicken thigh fillets , skinless boneless or small chicken breasts (see notes)
Asian Marinade (see notes for subs)
- 3 cloves garlic , minced (garlic press or finely grated)
- 2 tsp ginger , freshly grated
- 2 tbsp light soy sauce or all-purpose soy sauce (see notes)
- 2 tbsp tomato ketchup
- 2 tbsp Oyster sauce
- 1 1/2 tbsp Chinese cooking wine OR Mirin (see notes)
- 1 - 3 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp (tightly packed) brown sugar
- 1 tsp sesame oil
Cooking / Garnishes (optional)
- 1 tbsp oil , anything neutral flavoured
- Sesame seeds
- Finely sliced shallots / green onions
- Finely sliced red chilies
Instructions
- Breast - If using chicken breast, cover with plastic wrap or baking paper and lightly pound the thicker end using the flat end of a meat mallet, a rolling pin (or even your fist!) to the pound fat end of chicken breast to about 1.7 cm / 2/3″ even thickness (not required for thigh). If you have very big chicken breasts, split in half horizontally instead to make thinner steaks.
- Marinade - Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight. (For breast, I recommend overnight).,
- Cook - 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 for thighs, 2 minutes for breast). Transfer to plate, cover loosely with foil and rest for 3 minutes. (If using a pan, cook in batches - don't crowd the pan)
- Rest and serve - Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.
Notes
1. Substitutions:
- Chicken - tenderloin will also work, cook for 2 minutes on each side. For breast, it's best to pound to even thickness so it will cook through evenly (more important for breast than thigh as it's leaner so overcooked parts = drier)
- Garlic / ginger - 1 tsp garlic / ginger powder (but please try to use fresh, it's much better. Asian cooking doesn't use garlic / ginger powder)
- Soy sauce - Use tamari for gluten-free. Do not use dark soy sauce (too intense). Fish sauce could also be used, but reduce to 1 1/2 tbsp (because fish sauce is saltier)
- Tomato ketchup - Australian tomato sauce can be used.
- Oyster sauce - hoisin sauce (but note it has a mild Chinese 5 Spice Powder flavour which is nice), or vegetarian oyster sauce for shell-fish free
- Chinese cooking wine (aka Shaoxing Cooking Wine) - Asian rice wine used commonly in Asian cooking. Mirin is an excellent alternative. This is the secret ingredient in the marinade! Sub with dry sherry (best option), sake (next best) or marsala. To make it non alcoholic, use 2 tbsp chicken stock/broth PLUS 1 tbsp extra oyster sauce.
- Sriracha - swap out with any other chili paste or finely chopped fresh chili or powder. Add a tiny bit (1 tsp or so) of vinegar (white, malt, apple cider), lime or lemon juice (because Sriracha is the "sour" component in this marinade)
- Brown sugar - white sugar, honey or maple syrup
- Sesame oil - this can be left out.