Rating: 4.5 stars 4.4
98 Ratings
  • 5 star values: 62
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0

One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 day
total:
1 day 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.

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  • Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.

  • Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

Cook's Notes:

To Bake: bake the chicken pieces in a 325 degree F (165 C) oven for 45 minutes or until done, turning once and basting with the marinade halfway through cooking.

To Grill: cook over medium-high heat, turning several times for even cooking. Brush with marinade when the chicken is half-cooked.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

587 calories; protein 48.7g; carbohydrates 18g; fat 32.5g; cholesterol 145.5mg; sodium 2545.2mg. Full Nutrition
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