Time: 1 hour 28 minutes
Complexity: easily
Quantity: 6 pcs.

This dish's recipe is inspired by Japanese cuisine. It combines sour, sweet, salty, and spicy flavors. It boasts a unique flavor and aroma. It's best served with short-grain rice and baked vegetables.

Ingredients:

• 1/4 cup low-sodium soy sauce
• 2 tbsp. l. brown sugar
• 2 tbsp. l. dry sherry
• 2 tbsp. l. rice vinegar
• 2 cloves of garlic, passed through a garlic press
• 1 teaspoon finely grated ginger
• 1/4 tsp red pepper
• 900 g chicken thighs, skinless
• 2 teaspoons sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

soy sauce, brown sugar, sherry, rice vinegar, garlic, ginger root, chili pepper, chicken thighs, sesame

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Preparation:

Step 1
• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger, and red pepper flakes and stir until the sugar is completely dissolved. Transfer to a resealable plastic bag and add the chicken thighs. Seal the bag and marinate the chicken in the refrigerator for 1 hour, then turn the bag over. Marinate the chicken thighs for 4 hours.
Step 2
• Preheat the oven to high. Place the thighs skin-side down on a baking sheet fitted with a rack and grill for 8-10 minutes, until crispy and golden brown. Flip them over and grill for another 8 minutes, until cooked through. Sprinkle with sesame seeds and grill for another 1-2 minutes, until the seeds are golden brown and the thighs are cooked through.

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