Spicy Honey and Kurozu marinated Chicken

It’s been a while. Teaching, concert and a whole lot of other work related things have kept me busy. Suffice to say, there wasn’t much time or inspiration to cook.

It’s rainy season here and this means a steady increase in temperature and humidity. It means switching from hot coffee to iced coffee for breakfast. It means more cold noodles, salads and such for meals. Ice cream and sorbets for desert…

Today was such a day, incredible humidity, on and off rain and no relief in temperature at night. So, as time allowed and a nutritious meal was needed, here is what I came up with.

Chicken breast meat can be dry and boring but this was a good way to make it pop. I marinated pieces of chicken breast in honey, kurozu (black vinegar,) soy sauce, sake, sesame oil and red chilly paste (doubanjian). Spicy food during hot days is good! Anyway, after marinating the meat for about 30 minutes, I cooked it in a skillet, first with only little of the marinade, later adding the rest of it. The marinade basically caramelized because of the honey and the outcome was a nice thick, tasty sauce.

The chicken came out tender, juicy and the sweat/spicy sauce was delicious.

I also made a glass noodle salad with radish and pea sprouts, which complemented the spicy chicken rather well.

Chicken marinade:

  • Honey
  • Kurozu (black vinegar)
  • Sesame oil
  • Soy sauce
  • Sake
  • Red chilly paste

Salad dressing:

  • Sesame oil
  • Rice vinegar
  • White dashi
  • Salt
  • Soy sauce