Thursday, August 27, 2015

Asian-Style Glazed Chicken Thighs






Spending a few minutes preparing a handful of simple ingredients for an easy and delicious Asian-inspired marinade gives this dish an enormous amount of flavour, plus a built-in sauce after the chicken is cooked. Just combine mirin, sake, soy sauce, fresh grated ginger, garlic, a little brown sugar and one red hot chilli in a large resealable plastic bag, add the chicken, and then let it marinate in the fridge overnight. When you’re ready to cook it, pour the whole dish into a baking dish, place it in a preheated oven, and in 40 minutes you’ll have crispy, saucy, flavourful chicken with a thick tangy sauce that's gorgeous served with fragrant Jasmin rice or a cold Japanese soba noodle salad.



Asian-Style Glazed Chicken Thighs
Serves 6-8

1 tbsp mirin
4 tbsp sake
2 tbsp brown sugar
4 tbsp soy sauce
1 inch fresh ginger, grated
3 cloves garlic, thinly sliced
1 red chilli, thinly sliced
2-3 lbs chicken thighs, bone-in with skin

Garnish:
1 red chilli, finely diced
4 green onions, thinly sliced
1 tbsp white sesame seeds


Mix all of ingredients together in a large bowl with the chicken thighs, and toss well to combine to coat all of the meat. Pour everything in a large resealable plastic bag and chill for at least 2 hours or even overnight. Preheat the oven to 400°F. Place the marinated chicken thighs on a large baking dish or tray and roast for 35-45 minutes, basting and turning them once with tongs. To serve, place the chicken thighs on a large serving platter and garnish with sliced green onion, chilli and sesame seeds.