Ingredients :
1 cup white sugar
1 cup soy sauce
1 cup water1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)
Directions :
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
This was awesome. I tweaked it a bit by adding 1 tsp minced garlic and I subst. red pepper flakes (1 heaping tsp)for the paste. I found this recipe at the last minute so I didnt marinate. I used 10 chicken tenderloins, removed the tendons, fat, etc, and cut into bite sized pieces. I then put the chicken in a 9×13 pan and poured enough of the marinade to cover chicken. I covered with foil and baked at 350 for 35 min. stirring halfway through to make sure chicken was covered evenly with sauce. I reduced the remaining marinade in a saucepan, added a bit more water and thickened with cornstarch. When Chicken was done, I added some steamed broccoli florets and the thickened sauce right to the 9×13 pan and tossed to coat, served over jasmine rice. NO leftovers in my house, My husband ate 3 helpings! Even my 2 and 3 year olds ate it up! Definitely a keeper!
Delicious, Delicious, Delicious. I cut up some chicken tenderloins and stir-fried them in this sauce and ate it over rice. I occasionally use this in place of soy sauce when I stir-fry veggies as well. I usually keep a batch of this in my fridge to use on the asain dishes I make. Don’t know how this works on other cuts of meat, but the chicken seems to dance with this on it!!
Great recipe! Thanks so much. Our family is all on Weight Watchers, and after reading other reviews, I subed in Splenda instead of the sugar. Also, since I didn’t have the chili paste, I used Red Pepper flakes. Faboulous! The chicken breasts were moist and very flavorful. You do need to turn them often on the Bar-B-Que so they don’t burn. My husband has been using the leftovers on sandwiches. It’s even good cold. Appreciate the recipe.
source: allrecipes.com
