Subj : Japanese Chicken - 12
To   : All
From : Dave Drum
Date : Wed May 15 2024 04:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Restaurant-Style Japanese Sesame Chicken
Categories: Poulktry, Herbs, Citrus, Chlies
     Yield: 4 servings

   1/4 c  + 1 tb honey
   1/3 c  Mirin rice wine
   1/3 c  Soy sauce or tamari
   1/4 c  Rice vinegar
     1 tb Sesame oil
     4    Boned, skinned chicken
          - thighs; thin sliced
     2 cl Garlic; minced
     1 tb Sesame seeds
     1 tb Chives; thin sliced
     1 ts Red pepper flakes
          Zest of one lemon
          Oil; for grill

 In a medium-sized bowl whisk sauce ingredients together;
 honey, mirin, soy sauce, rice vinegar, and sesame oil.

 Add chicken to a large resealable plastic bag. Add
 minced garlic and ¼ cup of the sauce mix. Seal bag,
 removing excess air.

 Use your hands to distribute the sauce and garlic evenly
 around the chicken. Leave at room temperature on the
 counter to marinate while making the sauce. If you're
 not going to cook the chicken right away, transfer to
 the refrigerator for up to 1 day for marination.

 Add remaining sauce to a medium-sized skillet.

 Turn heat to medium-high and allow to cook and reduce by
 half until slightly thickened, about 8 to 10 minutes.
 About just over ? cup sauce remaining. You want the
 sauce to be thick enough to glaze and stick to the
 chicken and not be runny. Set aside.

 Heat grill over medium-high heat. Add a small amount of
 vegetable oil on a folded piece of paper towel, and then
 carefully grease the grill grates.

 Once the grill is nice and hot, add the chicken pieces.
 Cook uncovered on each side until no longer pink
 (160-165°F), about 4-6 minutes on each side, depending
 on the thickness of the chicken.

 Flip over and baste the chicken with sauce. At the end
 of cooking brush with more sauce before serving.

 In a small bowl mix sesame seeds, chives, red pepper
 flakes, and lemon zest. Sprinkle on top of chicken.

 Serve with lemon wedges.

 Jessica Gavin

 Makes: 4 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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... There ain't no such thing as wrong food.
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