She Strengthens

Unlock the Secret to Tender and Flavorful Chicken

The Pursuit of Perfection

After 30 years of experimentation, I’ve cracked the code to creating the juiciest and most flavorful chicken dish with minimal effort. The key lies in allowing time to do the work, and I’ve perfected a recipe that yields incredible results.

The Magic of Marination

To start, I refrigerate the marinated chicken cutlets for 36 to 48 hours in a locking bag. This allows the intense flavors of garlic and ginger to seep deep into the meat, resulting in a truly unforgettable taste experience.

The Caramelized Glaze

The crowning glory of this dish is the caramelized brown sugar glaze, which sears in the flavors and adds a depth of richness to the chicken. It’s a game-changer!

A Harmonious Balance of Flavors

I often serve the chicken with a trio of timbales: sautéed sesame vegetables, brown rice, and a light, crispy salad of julienned fennel, Fuji apple, and jicama, all tied together with a sweet rice wine vinaigrette. The combination is nothing short of magical.

Recipe Details

Yields: 4 servings as an entrée
Difficulty: Easy
Total Time: 45 minutes
Active Time: 20 minutes

Ingredients

• 4 medium boneless chicken breast cutlets (6-7 oz each)
• 1 cup low-sodium soy sauce
• 6 large garlic cloves, peeled and coarsely chopped
• 1-inch piece of fresh ginger, peeled and coarsely chopped
• 3 Tbs brown sugar
• Dash of red pepper flakes
• 2 Tbs vegetable oil and 1/4 cup water
• 1/3 cup beer, white wine, sake, or water for finishing sauce

Step-by-Step Instructions

Prepare the Chicken

Choose cutlets of similar size for even cooking. Trim, rinse, and pound with a mallet for even thickness if necessary.

Blend the Marinade

Combine soy sauce, garlic, ginger, brown sugar, and pepper flakes in a blender. Blend until garlic and ginger are pureed and incorporated. Add oil and water, and pulse once or twice to mix.

Marinate the Chicken

Place cutlets in a locking plastic bag, add marinade, and squeeze out as much air as possible. Seal and shake vigorously for 15 seconds to coat cutlets well. Refrigerate for 36 to 48 hours, squeezing and turning the bag as often as convenient.

Grill and Glaze

When ready to cook, allow the bag to come to room temperature. Bring the grill to medium-high heat. Pour the contents of the bag into a bowl, and using tongs, place cutlets on the grill. Sear for 3 minutes, dip each cutlet in reserved marinade, and sear for another 3 minutes on the other side. Repeat until cooked through.

Serve and Enjoy

Cut each cutlet on a bias and fan out on each plate. Drizzle with sauce and garnish with sesame seeds and a few chives. Serve the sauce on the side and get ready for a culinary masterpiece!