- 4 chicken breasts, skinned and boned
- 1½ teaspoons (7 ml) grated ginger
- 1 clove garlic, grated
- Pinch of sea salt
- SAUCE:
- 4 tablespoons sake
- 4 tablespoons mirin
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil plus 2 Tablespoons extra for frying
- 1 teaspoon grated ginger
- 1 garlic cloves, crushed
- ½ teaspoon chilli flakes
- GARNISH
- 1 tablespoon sesame seeds, toasted
- Coriander leaves
Method
- Prepare the garlic, ginger and mix with the salt
- Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat.
- Place in a deep dish or bowl
- Meanwhile mix the sauce ingredients together in a small jug and pour the mixture over the chicken.
- Heat a large non-stick frying pan until hot and add the extra sesame oil. Cook the chicken with the scored side down first for 2-3 minutes and turn.
- Pour the sauce over the chicken and cook until the marinade thickens slightly and the chicken is cooked through – but be careful not to overcook it, as it will become dry.
- Heat up leftover rice or microwave packet of pre-cooked rice and tip onto a serving platter.
- Place the chicken on top of the rice. Toast the sesame seeds in the pan and sprinkle over the chicken, garnish with coriander leaves.
