- 2 skinless, boneless chicken breasts (~ 16oz raw)
- 4 TBS low-sodium soy sauce
- 4 TBS mirin
- 1 TBS sugar
- Corn starch (enough to coat raw chicken pieces)
- Vegetable oil, sesame oil, and sake (a few splashes of each)
- 2 cloves of garlic, crushed
- Pinch of ground ginger
- Sesame seeds
- Cooked white rice, for serving.
- Combine soy, mirin, and sugar in a small sauce pan and bring to a simmer.
- Chop the raw chicken into small pieces and lightly coat with corn starch.
- Heat up a frying pan with a small glug each of vegetable and sesame oil.
- Once the oil is hot, add chicken and fry until mostly done.
- Drain most of the oil from the pan, and add the crushed garlic.
- Pour in a couple of splashes of sake and deglaze the bottom of the pan to scrape up all of those flavorful bits.
- Pour the simmering soy, mirin, and sugar mixture over the chicken and stir together.
- Add a pinch of ground ginger and a few shakes of sesame seeds.
- Stir and let simmer on low heat until sauce thickens slightly, about 10 minutes.
- Serve over a bed of steamed rice.
- Prep Time: 5 mins
- Cook Time: 20 mins