Title: Japanese Sticky Sesame Chicken
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp sesame seeds
- Green onions, chopped for garnish
- Cooked white rice, for serving
Method:
1. In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix well to combine.
2. Add the chicken pieces to the marinade and let it sit for at least 30 minutes, or overnight for best results.
3. Heat a large skillet over medium-high heat and add the marinated chicken pieces. Cook until browned and cooked through, about 8-10 minutes.
4. Sprinkle sesame seeds over the cooked chicken and toss to coat.
5. Serve the sticky sesame chicken over cooked white rice and garnish with chopped green onions. Enjoy your delicious Japanese-inspired dish!
Title: Korean-inspired Sticky Gochujang Glazed Chicken
Ingredient List:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
- Green onions, sliced for garnish
Step-by-step method:
1. In a bowl, mix together gochujang, soy sauce, honey, sesame oil, garlic, and ginger to make the sticky glaze.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Pour the gochujang glaze over the chicken in the skillet, stirring to coat evenly. Cook for an additional 2-3 minutes until the chicken is cooked through and the glaze is thickened.
5. Remove from heat and garnish with sesame seeds and sliced green onions.
6. Serve the Korean-inspired sticky gochujang glazed chicken hot over steamed rice or with your choice of side dishes. Enjoy!
Title: Indonesian-inspired Ayam Kecap Manis
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame seeds
- 1 teaspoon cornstarch
- Salt and pepper, to taste
- Green onions, sliced for garnish
- Cooked white rice, for serving
Step-by-step method:
1. In a bowl, combine soy sauce, sweet soy sauce, honey, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Mix well until the cornstarch is dissolved.
2. Season the chicken pieces with salt and pepper. Add the chicken to the marinade, making sure all pieces are coated evenly. Cover and refrigerate for at least 30 minutes.
3. Heat a skillet over medium-high heat and add a bit of oil. Add the marinated chicken pieces, reserving the marinade, and cook until browned and cooked through.
4. Pour the reserved marinade into the skillet and bring to a simmer. Cook for a few minutes until the sauce thickens and coats the chicken.
5. Serve the Ayam Kecap Manis hot over white rice, garnished with sliced green onions. Enjoy!