Place chicken pieces in the NON-STICK surfaced skillet.
Here are the sauce ingredients.
You might already have them in your pantry if you cook Asian food often.
Rice wine is optional. If you have it, use it. If you don’t, don’t worry.
You might already have them in your pantry if you cook Asian food often.
Rice wine is optional. If you have it, use it. If you don’t, don’t worry.
Chop garlic and ginger.
Make the sauce combining all the given ingredients.
Pour over the chicken.
Cover the skillet with a lid or foil. Bring to boil and simmer over medium-low heat for 7-8 minutes.
Turn your meat to the other side.
Cover and cook again for another 7-8 minutes.
Uncover. Raise the heat to MEDIUM-HIGH. Let the whole thing to vigorous boil.
They are almost cooked at this point and all you need to do is to thicken the glaze.
They are almost cooked at this point and all you need to do is to thicken the glaze.
Keep thickening!
Turn your chicken around to get coated with sauce evenly.
You see how the sauce become thick glaze? Basically the sugar in the sauce becomes caramelized.
Be careful at this point. Do not burn the glaze. You might need to lower the heat a little bit.
Be careful at this point. Do not burn the glaze. You might need to lower the heat a little bit.
When you see there is no more liquid on the bottom of skillet and the glaze stick to the chicken, remove from heat.
You know how much I love sesame seeds, don’t you?
Done. Wasn’t that easy or what?
BabyNurul Ain
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