Ingredients
Scale
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500 g (1 lb) chicken thighs or breasts, cut into pieces
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¼ cup low-sodium soy sauce
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3 tbsp brown sugar (or honey)
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2 tbsp mirin
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tsp grated ginger
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1 tbsp cornstarch + 2 tbsp water (slurry)
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1 tbsp neutral oil
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Garnish: sesame seeds, sliced green onions
Instructions
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Whisk soy sauce, sugar, mirin, vinegar, sesame oil, garlic, and ginger in a bowl.
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(Optional) Marinate chicken in sauce for 15–30 mins.
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Heat oil in pan over medium-high heat and cook chicken until browned.
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Mix cornstarch + water into a slurry.
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Add sauce (or reserved marinade) + slurry to pan, stirring until thickened to a glaze.
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Remove from heat, sprinkle garnish, and serve over rice or sides.
- Prep Time: 10 min (plus optional marinating)
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-Fried / Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion
- Carbohydrates: 15 g
- Protein: 35 g