It consists of 3-4 central ingredients and then I make minor tweaks based on what herbs/spices I have left in my kitchen. I primarily use it on chicken thighs, NFL-ready chicken wings, and grilled or smoked salmon.
The Original Recipe
- 1/2 cup soy sauce (I prefer the low-sodium soy sauce)
- 3 tablespoons of sesame oil
- 3 tablespoons of honey
- 1/2 cup minced green onion
- 2 teaspoons of minced garlic
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- Add Heat - I like adding cayenne pepper to give some heat to the dish. (A little!) Cayenne will give heat briefly but won't burn your mouth forever
- Add Orange Zest (read: Orange peel) - If you want to look like a professional grate a 1/4 of an orange's bright peel. Orange-flavors always go well with Asian food. (Remember that $5-Orange-chicken-rice-eggroll-soda-hangover remedy in college? Yes Yuan Ho of Charlottesville, I'm looking at you)
- Keep the green onions (or chives, or skinny, green-topped onions thingys) if you can - Good texture, good flavor
Don't worry if you don't have:
- Minced garlic
- Honey (Although I think this adds a lot to it)
- Actual measurement utensils. Start with soy-sauce. Add a lot less sesame oil. Put in some herbs. Taste frequently.
Actually Marinating the Food
- I've marinated wings and chicken thighs (recipe coming later) anywhere from 30 minutes - 4 hours.
- Salmon will pick up this marinade in about 30 minutes
- Don't use your marinade as the sauce later! That marinade has been sitting with raw chicken
- Use a zip lock bag and put the marinade and chicken in it together
- Marinade fish fleshy-side down