This is the real deal. The sauce is thick and sweet and the whole thing comes together in about 20 minutes. This is adapted from Nobu Matsuhisa.
- 1 C. chicken broth
- 1/3 C. soy sauce
- 1/4 C. sugar
- 2 T. mirin
- 2 T. rice spirits or sake
- 2 large chicken breasts, split in half horizontally and pounded
- salt and pepper
- 1 T. vegetable oil
- 2 green onions, sliced
In a heavy-bottomed saucepan, heat the broth, soy sauce, sugar, mirin, and rice spirits to a boil over medium-high heat. Stir until the sugar is dissolved. Continue to simmer until thick and syrupy, about 20 minutes.
Meanwhile, sprinkle the chicken with salt and pepper. Heat a skillet over medium-high heat. Add the oil to the skillet and cook the chicken until golden brown, about 4 minutes per side. Don’t be tempted to turn the chicken over and over. To get a good golden brown color you need to give it some time on each side.
Serve the chicken with the sauce drizzled over the top plus more for dipping. Sprinkle the chicken with the green onions to garnish.