Sticky Asian Marinade for Chicken

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Ratings: 5 from 1 votes

Cooking Method: Stove top, Thermomix

Courses: Dressing, Sauces & Preserves

Difficulty: Beginner

Servings: 12

Best Season: Suitable throughout the year

Ingredients

Makes 2 cups

180 ml soy sauce
2 tbsp lemon juice
4 tbsp sriracha sauce
4 tbsp mirin
2 tbsp sesame oil
4 tbsp soft brown sugar
4 spring onions/scallions, both white and green parts finely chopped
4 tsp ginger, peeled and grated
4 cloves garlic, peeled and crushed
1 tbsp white sesame seeds
1 tbsp black sesame seeds

Instructions

1
Place all ingredients into a saucepan over medium heat, bring to a gentle simmer and cook for 5 minutes.
2
Remove from heat and cool.
FOR THE TM: Chop spring onions for 20 sec/speed 6, add all other ingredients and cook 6 min/120°C/250°F/speed 1. Leave to cool.
3
Store in a clean jar in the fridge. Keeps 2 months in fridge or 6 months frozen.

Note

This recipe is brilliant for chicken, great way to use inexpensive chicken breasts, recipe will marinate 6 chicken breasts.
Works great to pour marinade over raw chicken and freeze, simply thaw and barbecue for beautifully flavoured tender chicken. Reserve a small amount of marinade before pouring over chicken and serve as a sauce, top chicken with sliced limes, fresh coriander/cilantro, fresh chilli and sesame seeds. Use in this recipe:

Sticky Asian Marinated Chicken Stack

Also is delicious as a sauce with panko coated chicken or pork, use as a stir fry sauce, marinate beef etc, very versatile.

To make gluten free use gluten-free soy sauce.

Keeps well in the fridge.

View online: https://elgustoglobal.com/recipe/sticky-asian-marinade-for-chicken/