This chicken is a family favourite. It is best if left to marinate for at least a few hours.
Vary the chilii sauce quantity to suit how spicy you want the chicken to be, adding more if you like it hot.
- 600g chicken thigh fillets
- 1/3 cup (80ml) soy sauce
- 1 tablespoon brown sugar
- 1/2 red onion finely chopped
- 2 teaspoons srirachi sauce (or other chilli sauce)
- 2 tablespoons rice wine
- 1 teaspoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, finely choped
- coriander leaves
Chop chicken thigh fillets in half.
Place the chicken in a resealable plastic bag and add the remaining ingredients except the coriander leaves.
Seal the bag and then place in a shallow dish and refrigerate for up to 8 hours.
Heat a barbecue hot plate or grill on medium – high heat. Lift the chicken from the marinade and cook for 10-12 minutes, turning at times, until well coloured and cooked through.
Serve sprinkled with coriander leaves.