Since making a batch of delicious malaysian chicken wings for the Superbowl, I’ve been somewhat more aware of the kinds of flavors that go into different Asian-inspired dishes.
I created this recipe out of the blue the other day, when my wife asked specifically for grilled chicken “without cilantro, cumin or chipotle” which are (obviously) my usual seasonings.
It began with my basic teriyaki recipe, but I punched it up by adding the hoisin, mirin and sesame oil.
- 1 cup soy sauce
- 2 cloves garlic
- 1.5 in ginger root
- 1/2 white onion
- 1 Tbsp hoisin
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 tbsp sesame oil
- Salt and pepper
Blend the ingredients above in a blender or food processor.
Marinate 1.5 lbs cubed chicken breast in the mixture for about an hour.
Grill the marinated chicken over medium-high heat until cooked through, but moist on the inside, about 3 minutes per side.
Serve over rice with a spritz of lime juice to set off the flavors.