Ingredients
- 6 boneless, skinless chicken thighs or breasts, about 2 pounds (900 grams)
- 3 tablespoons granulated sugar
- 2 tablespoons toasted sesame seeds
- 1 garlic clove, minced
- 2 tablespoons toasted sesame oil
- 1 green onion, finely chopped
- 6 tablespoons soy sauce
- 1 tablespoon all-purpose flour
- ¼ teaspoon black pepper
- Neutral oil, for greasing the pan or grill
Method
- Whisk the sugar, sesame seeds, garlic, sesame oil, green onion, soy sauce, flour and black pepper together until no lumps of flour remain.
- Put the chicken in a large zip-top bag or airtight container and pour the mixture over the chicken and turn each piece until well coated.
- Seal the bag or container and refrigerate for at least 3 hours and up to 8 hours.
- Preheat a grill, grill pan or large skillet over medium heat and lightly grease the cooking surface.
- Remove the chicken from the marinade and discard the remaining marinade. Let the thickest excess fall away.
- Cook the chicken for about 5 to 7 minutes per side, depending on its thickness. Lower the heat if the sugar begins to darken too quickly.
- The chicken is ready when the thickest part reaches 165°F (74°C). Rest for 5 minutes before slicing or serving.
Notes
- Boneless thighs are particularly suitable because they remain moist and cope well with the salty soy mixture.
- Don’t leave the chicken in the marinade for more than a few hours. The soy sauce can make it overly salty and affect the texture.
- For oven cooking, arrange the chicken on a lined baking sheet and bake at 425°F (220°C) for about 20 to 25 minutes, depending on thickness.
- The sugar can scorch over high heat, so cook the chicken over medium heat and lower it when necessary.
- Low-sodium soy sauce can be used if you want to reduce the salt content.