Ingredients
- 600 g of boneless chicken thigh in cubes
- 80 g of soy sauce
- 50 g of mirin
- 30 g of brown sugar
- 20 g of honey
- 1 garlic clove
- 10 g of fresh ginger
- 20 g of sesame oil
- 1 teaspoon of cornstarch
- Sesame seeds and spring onion to garnish
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and the ginger in the mixing bowl and chop 4 sec/speed 7.
- Add the soy sauce, the mirin, the sugar, the honey and the sesame oil and mix 5 sec/speed 3.
- Fit the butterfly and add the chicken cubes.
- Set 15 min/100°C/reverse/spoon speed.
- Dissolve the cornstarch in a tablespoon of cold water and add it to the mixing bowl.
- Set 5 min/Varoma/reverse/spoon speed without the measuring cup to glaze the sauce.
- Check that the sauce has thickened and coats the chicken well.
- Serve over white rice and garnish with sesame and chopped spring onion.
Tips
- The thigh stays juicier than the breast for this recipe.
- Do not overdo the cornstarch so the sauce does not turn gummy.
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