An appealing combination of sweet honey, black pepper, and sesame makes this marinade for chicken a satisfying treat for tongue and tummy. The traditional Japanese combination of sesame and soy is accented with sparkling sweetness and spices. You can slice the chicken into thin cutlets to fry; you can bake boneless thighs or breasts with the marinade then slice them. You can serve the chicken hot or cold, over rice or noodles or even on a green salad.
I’ve made this dish many times over the last six years, and each time it is unique. In 2007 I served it with rice and stir-fried mustard greens with mung beans, rice, lotus root pickles, and miso soup.
|Serve with stir-fried herb rice, on a green salad, with the marinade as a dipping sauce, or mix the marinade with noodles and top with chicken.
Pan-Fried Flavored Chicken
Tori no Usugiriyaki
from: The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
serves 3 to 4
- 1 pound boneless, skinless chicken
(thighs or breasts)
- 3 Tablespoons white sesame seeds, toasted
(sesame seeds were at the other house: used sesame paste)
- ¼ cup minced naganegi long onions, or green onions
- 2 cloves of garlic, minced
- 3 Tablespoons soy sauce
- 1 Tablespoon honey
- fresh-ground black pepper
(about 2 teaspoons!)
- 2 Tablespoons sesame oil
Cut the chicken into ½-inch-thick slices.
In a suribachi (or other mortar) roughly crush the sesame seeds. (I used some sesame paste as well.)
In a glass or ceramic pan large enough to hold the sliced chicken in a single layer, combine the sesame seeds, green onions, garlic, soy sauce, honey, black pepper, and sesame oil.
Place the chicken slices in the pan, and turn each to cover them with the marinade.
Let them marinate for 30 minutes.
Heat a skillet until hot. Add 2 Tablespoons of the vegetable oil. When the oil is hot, reduce the heat to medium-low. Shake excess marinade from a few slices of chicken and cook them until golden on both sides, about 2 to 3 minutes. Remove chicken to a warm plate, and continue to cook the rest of the chicken. Add oil as needed.
Add a small amount of water to the skillet to de-glaze the pan. Heat the marinade gently until it is cooked.