Asian Chicken Marinade Recipe

Asian Chicken is sticky, candy and savoury – every part you understand and love about Asian meals! An Asian Chicken Marinade infuses the chicken with flavour, and could be cooked on the grill, range OR oven.

You’ll be able to by no means have too many Asian chicken recipes – and this one is a superb all rounder!

Asian Chicken recipe

This can be a traditional Meals Reminiscence dish. You understand what I imply, don’t you?? It’s when the sight, scent or style of a particular meals brings again a flood of recollections of a particular second in your life.

And I’ll at all times keep in mind this specific Asian chicken recipe because the one which rendered my girlfriends silent.

A really uncommon, noteworthy second. As a result of once I get along with my girlfriends, the noise by no means stops. Chattering, laughing, screeching. You understand what it’s like when a bunch of ladies get collectively!!!

However once I put a platter of this Asian Chicken on the desk and my pals beginning tucking in, silence descended over the desk.

The Asian Chicken Marinade tenderises and infuses the chicken with nice Asian flavours!

After all, it was fleeting. As a result of I distinctly keep in mind one of many ladies breaking the silence with a wisecrack about….effectively, that we have been silent as a result of we have been so busy tucking into the meals!!!

That is one among my traditional “again pocket” recipes that I fluctuate from each day, relying on what I’ve within the fridge. It’s not a lot about having the precise substances, it’s extra about utilizing the identical proportions of one thing candy, salty, savoury and bitter.

So whereas the tip outcome won’t style precisely the identical as my base recipe, it’s nonetheless going to be actually tasty. Actually, actually tasty. 🙂

Which is why I’ve offered loads of substitutions within the notes. Plus you possibly can eyeball the measurements too. No want to drag out measuring spoons. (Except you actually don’t belief your self to get the measures roughly proper!!)

Nice Asian recipe for the grill

The opposite pretty factor about this recipe is you could throw it on the BBQ (it’s my “go to” Asian BBQ recipe), prepare dinner it on the range (which is what I did for these pictures), underneath the broiler/grill or bake it within the oven.

So what’s in your meal plan for this week? Should you’re getting ready forward, that is good so as to add to the menu! Simply throw the chicken and marinade right into a ziplock bag and pop it straight into the freezer. It’ll marinade in the time it takes for it to freeze and defrost which is useful.

Serve it with rice on the facet (psst! Do you know you possibly can freeze cooked rice rice? All my kin in Japan do it! 🙂 ) and a few juicy wedges of cucumber (no dressing required, the freshness is a superb match with the robust flavours of the chicken).

It’s dinner in a snap! And a reasonably darn sensational one at that, in my humble opinion. And if the response from my pals was something to go by!

Asian Chicken Marinade Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 288 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 – 1.5 lb / 500 – 750g chicken thigh fillets , skinless boneless
• 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 OR Mirin (Note 1)
• 1 – 3 tbsp Sriracha (adjust spiciness to taste)
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 2 tsp oil
• Sesame seeds
• Finely sliced shallots / green onions
• Finely sliced red chilies

Instructions

1. Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
2. 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.
3. Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

Notes

1. Substitutions / alternatives:* Chicken – tenderloins is great, breast also works but won’t come out as sticky.* 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 – I use all purpose soy sauce but light or dark also works. Light and Dark Soy Sauce will be labelled as such on the bottle, all purpose just says “soy sauce”. I use Kikkoman. And fish sauce could also be used in place of the soy sauce, 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)* 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.
2. This can also be baked in a 180C/350F oven for around 20 minutes or grilled / broiled on high. It’s also great made as skewers.
3. To make ahead: Place chicken and marinade in a ziplock bag and place in the freezer straight away. Defrost before cooking. The chicken marinades as it freezes / defrosts. Cook per directions. Cooked chicken doesn’t freeze that well – the chicken itself is fine but the marinade flavour fades.