Ingredients for Japanese Marinated Chicken
- Chicken Parts
- 1 teaspoon black pepper
- 1/4 cup cornstarch
- Olive Oil
- 1/4 cup soy sauce
- 2 tablespoons sake
- Brown Sugar
- Gingerroot
- Shallots
- Lemon Slices
- Garlic Clove
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How to Make Japanese Marinated Chicken
- Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Sprinkle generously with 1 tsp black pepper.
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp honey, 1 tbsp grated ginger, 1 clove minced garlic, and 1/2 tsp sesame oil.
- Place 1/4 cup cornstarch on a plate. Toss chicken pieces in cornstarch, ensuring they are evenly coated, shaking off any excess.
- Transfer the coated chicken pieces to the marinade, ensuring all pieces are submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight, turning occasionally.
- Preheat oven to 325°F (160°C).
- Arrange the marinated chicken in a single layer in a shallow baking dish. Drizzle 1 tbsp vegetable oil over the chicken.
- Bake uncovered for 75 minutes, or until the chicken is cooked through and the juices run clear, basting occasionally with the marinade in the baking dish.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
15g
Fat
66g
Carbs
3g
