Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1 cup sake
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Large resealable plastic bag
- Grill or oven
Step-by-step instructions:
1. In a large resealable plastic bag, combine sake, soy sauce, mirin, brown sugar, garlic, and ginger. Mix well.
2. Add chicken thighs to the bag and seal tightly. Marinate in the refrigerator for at least 2 hours, or overnight.
3. Preheat grill or oven to 375°F.
4. Remove chicken from the marinade and discard the marinade.
5. Grill or bake chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before serving.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 25-30 minutes
Temperature:
Grill or oven: 375°F
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 25g
Carbohydrates: 15g
Sodium: 800mg
Substitutions for ingredients:
- Sake can be substituted with white wine or rice vinegar.
- Mirin can be substituted with sweet sherry or Chinese rice wine.
- Brown sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced mushrooms to the marinade for an extra umami flavor.
- Use chicken wings instead of thighs for a party appetizer.
- Substitute chicken with pork or beef for a different protein option.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
- If grilling, oil the grates to prevent sticking.
- Let the chicken rest before slicing to retain the juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a bed of rice with steamed vegetables on the side.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Sake or white wine.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the chicken is not cooked through, return it to the grill or oven for additional cooking time.
- If the chicken is dry, try marinating it for a shorter amount of time or adding more marinade.
Food safety advice:
- Always wash hands and surfaces before and after handling raw chicken.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Drunken chicken is a traditional Chinese dish that is typically made by marinating chicken in Shaoxing wine, a type of Chinese rice wine.
Flavor profiles:
Salty, sweet, umami, and slightly boozy.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese