BBQ Chicken
This dish is perfect for bento lunch, as it can be eaten cold. You can also freeze the marinated chicken. The marinade sauce can be stored in a refrigerator for a week, which can be used to season other meat and vegetables (such as pork, zucchini, Japanese pumpkin, onion, green pepper, bell pepper, light fish such as marlin, etc.)
PREPARATION
- Put all ingredients in a thick plastic bag. Rub seasoning into the chicken lightly.
- 30 minutes later, take out the chicken wings, and lightly wipe off the excessive sauce using paper towels.
- Cover a frying pan thinly with oil. Cook the wings with skin facing down. Turn them over occasionally. Once the surface browns, pour the remaining marinade sauce, and coat the chicken. Cook until the sauce reduces.
| Servings | 2 servings |
|---|---|
| Cooking Time | 10 *Excluding the time for marinating |
| Calories (1 serving) | 251 Calories |
| Sodium (1 serving) | 0.8 g |
| Author | MASAKO UYAMA |
Ingredients
10 pcs (approx. 200g) Chicken wings
1 tablespoon LESS SALT SOY SAUCE
1/2 tablespoon Ketchup
1/2 tablespoon "Sake" (rice cooking wine)
1/2 tablespoon Sugar
1/2 tablespoon Vinegar
1/2 tablespoon Sesame oil
1/2 clove Garlic (grated)
1/8 pcs (approx. 1 tablespoon) Onion (grated)
a pinch Pepper
PREPARATION
- Put all ingredients in a thick plastic bag. Rub seasoning into the chicken lightly.
- 30 minutes later, take out the chicken wings, and lightly wipe off the excessive sauce using paper towels.
- Cover a frying pan thinly with oil. Cook the wings with skin facing down. Turn them over occasionally. Once the surface browns, pour the remaining marinade sauce, and coat the chicken. Cook until the sauce reduces.
