Thursday, 22 November 2012
Ginger Sesame Crispy Chicken
On Tuesday I told you about my soft noodles with beansprouts. What I didn't tell you was that while I am more than happy with just a bowl of yummy noodles, if I had served that to Mr E he would have gone searching for the meat and would have come up feeling very short changed. So I didn't.
Instead, I served the noodles with Ginger and Sesame Crispy Chicken. I was still in my "I really do not want to cook right now" mood, but thankfully this recipe takes, if possible, even less prep and effort than the noodles! Oh how happy this makes me. What makes me even happier is that with so little effort I can still enjoy succulent chicken with amazing crispy skin (the best part) in a sweet and fragrant and salty marinade. I believe the only word for it is... woohoo!
Can I just go off on a tangent for a minute? If you've been reading this blog for a while you will have noticed that I tend towards chicken thigh as my cut of choice, sometimes leg and occasionally both (as on this occasion, in fact). Hardly ever do I choose breast. Now, the main reasons for my preference are that leg meat is cheaper and has a stronger flavour, but if I'm honest it's also because I find them easier to cook! I hate dry meat with a passion (I live in fear of that 'chewing till your jaw aches and your mouth is devoid of all moisture' experience), and for some reason I'm convinced that if I cook breast this is what I'll get. Am I alone in this? I feel like I might be, because so often I hear people say that they only cook breast because they find it easier! Perhaps I'm just backwards. Oh well, backwards I may be, but at least it's cheaper that way!
Ginger Sesame Crispy Chicken
4 pieces of chicken, thigh or leg, skin on
1 tblspn mirin (Japanese sweetened rice wine- available in most supermarkets)
1 tblspn soy sauce
1 tblspn sesame oil
1 tblspn minced ginger
Salt and pepper, to season
1 tspn sesame seeds, toasted (optional)
1) Preheat your oven to 200c/ 180c fan/ 390f/ Gas 6.
2) Score the chicken skin a few times on each piece, being careful not to go all the way through. Line an oven dish with foil and place the chicken in the dish skin side up.
3) Mix together the mirin, soy, sesame oil, ginger, salt and pepper in a small bowl. Pour over the chicken, using a pastry brush (or your hands, if you don't mind getting them dirty!) to make sure each piece is well coated and the marinade gets into the scores you made.
4) Set aside for as long as you can (up to an hour if possible, but even just ten minutes will help).
5) Bake in the oven for 25 minutes. Scatter each piece with a few sesame seeds and serve.
We had this with soft noodles, but you could easily double the marinade ingredients to create more of a sauce and serve over steamed rice if you prefer. Or let the chicken cool completely, wrap it up, keep it in the fridge and have it for lunch or a picnic the next day!