One of my absolute favourite dishes and a winner with the kids too. I have tried various ways of cooking this but I have definitely found that the frypan works the best. For me personally I like that caramelised stickiness that you get by doing it in the frypan. If you are after a healthier version you could steam your chicken first and cook the sauce in the bowl or cook the chicken in the basket while the sauce is cooking but I'll stick to the frypan. Eb x
- 120g soy sauce
- 90g sugar
- 90g sake or white wine
- 100g mirin
- 90g water
- 1 tbsp corn flour
- 2 garlic cloves
- 20g ginger
- 500-1000g chicken thighs diced
Add all ingredients except chicken into bowl and mix on Speed 8 for 30 seconds.
Add oil to a frypan and brown the chicken. Pour the sauce over the chicken and cook on a medium heat until sauce has thickened and reduced. Serve with rice.