Among the most well-liked Japanese foods (original recipe). Fish or beef can both be marinated in the delicious ginger and rice wine mixture. The marinade can be used as a basting sauce while cooking this dish on the grill. Serve hot with noodles or rice.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- 1 tablespoon grated fresh ginger root
- 1 clove garlic, crushed
- 3 tablespoons white sugar
- ⅔ cup soy sauce
- 1 tablespoon sake
- ¼ cup mirin (Japanese sweet wine)
- 2 tablespoons cooking oil
Instructions
- 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.
- 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.
- 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.
- 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
| Calories | 587 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 0 g |
| Protein | 49 g |
| Saturated Fat | 8 g |
| Sodium | 2545 mg |
| Sugars | 15 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok the sauce could have been thicker
I love this recipe I will be making this again. Loved the flavor.
No changes will definitely be making it again it was delicious
Way too salty. Chicken tasted like it was boiled.
It was very tasty. Couldn’t find Sake so I used a very dry White wine.
Made this last night using the pan saute method and it was a hit. The only complaint I got was that it was a little salty. I used genuine imported soy sauce from the Asian market so that could be it. Next time I’ll either dial back the soy or add more mirin and/or use brown sugar in place of white. BTW I used boneless skinless chicken breast because that’s what I had in the house and it still turned out super tender.
This was pretty good but wasn’t a please make again recipe for our house. The flavor is good but a little too much soy sauce is the culprit. If I make again I will cut back even though I used low sodium soy sauce.
This was delicious and incredibly easy! I did make a few changes: reduced amount of soy sauce to 1/2c per other reviews & glad I did because it would have been too salty since I didn’t have low sodium soy sauce at hand. Increased sake to 1/4c to replace the ratio of liquid, and in place of white sugar, I used Ginger infused honey because I needed to use it up. Followed everything else exactly. It took just minutes to prep in the morning and marinated in fridge all day. Dinner was ready in short order! My husband tends to be a picky eater, but raved about this dish. We will definitely add this to our “go-to” list and I can’t wait to try it on other meats! Thanks for the recipe.
This was fantastic. I made it exactly as the recipe states. I sprinkled on a couple sesame seeds at the end and served with rice. I will definitely be making this again.
I just opted to bake it and it was very good.
I reduced the servings by half and added a touch of sesame seed oil in the overnight marinate. The chicken thigh pieces were tender and flavorful, and I used it to make two bentos with rice (lunchboxes) for my boys. They liked it a lot.
A tasty and staight forward recipe. My teenaged son made it to give me a night off from the kitchen and the family loved it.
Served this to friends and there was none left. It was really delicious!
Excellent recipe. My girlfriend and I were quite impressed. It should be noted that when the recipe’s author says to “marinate for several hours or overnight,” s/he means it. I highly recommend a full night’s worth of marinating.
DELISH!
Yummy
We really enjoyed this. I will make it again. No changes to the recipe.
Really great recipe! After trying it, we modified it a bit by cutting down on the soy, from 2/3 cup to a bit less than 1/2 cup. Other than that, it is wonderful and a hit at our party. Thank you Jana for you post.
Love it!
Yummy! I used boneless chicken thighs cut in half. Very tasty!
FANTASTIC! I did not have any saki but I did the rest as stated. Will be making this regularly