Ingredients :
300 grams of chicken fillets, preferably thighs or legs, skin on
1/4 c. of light soy sauce
1/4 c. of mirin (sweet rice wine)
1/4 c. of sake
2 tbsps. of sugar
1 tsp. of grated fresh ginger, optional
1 tbsp. of finely sliced onion leaves
3 tbsps. of cooking oil
Cooking procedure :
1.Place the uncutted chicken fillets in a bowl. Sprinkle the sugar over them. Pour in the soy sauce, mirin and sake. Mix well. Cover and let sit in the fridge for several hours or, preferably, overnight.
2.Heat the cooking oil in a frying pan. Drain the chicken fillets, reserving the marinade. Over high heat, fry the chicken fillets, skin side down, until the skins are brown and start to turn crisp.
3.Flip them over, lower the heat to medium and continue frying for a few minutes or until the opposite side starts to brown.
4.Pour in the reserved marinade, lower the heat, cover and simmer for 7 to 8 minutes or until the chicken is done and the sauce has thickened.
5.Turn off the heat, lift the chicken and transfer to a chopping board. Chop into strips about half an inch wide. Arrange over a plate or bowl of hot rice. Spoon the sauce over the chicken. Sprinkle with grated ginger and onion leaves before serving.
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