Ingredients:

  • 1/2 cup (120 ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60 ml) sake (or mirin)
  • 1/4 cup (50 g) packed brown sugar
  • 2 tablespoons (30 ml) rice vinegar
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon (15 g) grated fresh ginger
  • 1 teaspoon (5 ml) sesame oil
  • 1/4 teaspoon (1 ml) ground black pepper
  • About 1.5 pounds (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces or left whole.

Instructions:

  1. In a mixing bowl, whisk together the soy sauce, sake (or mirin), brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until the brown sugar is dissolved.
  2. Place the chicken in a resealable plastic bag or container. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the container.
  3. Refrigerate the chicken for at least 30 minutes, or ideally for 2-4 hours (or even overnight for maximum flavour!).
  4. Grilling: Grill over medium-high heat until cooked through and lightly charred, about 8-12 minutes, flipping occasionally. Aim for an internal temperature of 165°F (74°C).
  5. Baking: Preheat oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Again, 165°F (74°C) is your target.
  6. Stir-frying: Heat a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 6-8 minutes.
  7. Garnish with sesame seeds and chopped green onions before serving.