Ingredients:

  • 4 boneless, skinless chicken thighs (600g)
  • Salt and pepper, to taste
  • 1/2 cup soy sauce (120ml)
  • 1/4 cup mirin (60ml) or white grape juice (sake substitute)
  • 2 tablespoons honey (30g)
  • 1 tablespoon rice vinegar (15ml)
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger (15g)
  • 1 tablespoon cornstarch (8g), for thickening (optional)
  • 2 tablespoons water (30ml) for slurry (optional)

Instructions:

  1. Pat the chicken thighs dry and season with salt and pepper.
  2. In a mixing bowl, combine soy sauce, mirin (or substitute), honey, rice vinegar, garlic, and ginger. Whisk until well-mixed.
  3. Add chicken to the sauce, ensuring each piece is well coated. Marinate for 30 minutes in the refrigerator.
  4. Heat a non-stick skillet over medium heat. Remove chicken from marinade (reserve marinade) and cook for 5-7 minutes on each side until cooked through and golden brown.
  5. Add reserved marinade to the skillet and bring to a simmer. If using cornstarch slurry, whisk in now. Cook until sauce thickens slightly.
  6. Slice chicken and drizzle with sauce. Serve immediately.