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Maple-soy chicken
Serves 4 | prep 30 mins | total time
Maple-soy chicken
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Serves 4 | prep 30 mins | total time
This sweet and savoury dish is easy, but will wow guests. The maple syrup isn’t authentic Japanese but makes it deliciously sticky
Rate
Nutritional information (per serving)
Calories
495Kcal
Fat
27gr
Saturates
10gr
Carbs
25gr
Sugars
22gr
Fibre
3gr
Protein
37gr
Salt
4.9gr
Ingredients
- 8 bone-in, skin-on chicken thighs (preferably corn fed)
- 2 tsp rice or white wine vinegar
- 50g cold unsalted butter, diced
- a handful of thinly sliced spring onions, to garnish
- 1 tsp toasted sesame seeds, to garnish (optional)
For the maple-soy mixture
- 100ml Japanese soy sauce
- 100g maple syrup
- 2 garlic cloves, crushed
For the stir-fry
- 2 tbsp sunflower oil
- 1 red chilli, finely sliced
- 1 garlic clove, crushed
- 1 tbsp root ginger, grated
- 2 x 200g packs pak choi, washed and quartered
- 1 x 120g pack shiitake mushrooms, halved or quartered depending on size
- 2 tbsp Japanese soy sauce
Step by step
Get ahead
Marinate the chicken up to 48 hours ahead. Get all the veg prepared for the stir fry ahead of time.
- Prepare the maple-soy mixture by combining the soy sauce, maple syrup, garlic and a generous sprinkle of freshly ground black pepper. Place half of this mixture in an airtight container as it will be part of the glaze to serve.
- Put the chicken thighs in a sealable food bag and pour in the remaining mixture. Seal the bag, massage the mixture well into the meat, then let it marinate in the fridge for at least 6 hours, but preferably 24-48 hours.
- When you are ready to cook the chicken, remove it from the fridge and allow it to come to room temperature (1-11⁄2 hours). Preheat the oven to 220°C, fan 200°C, gas 7, and line a roasting tin with baking paper.
- Place the chicken thighs (skin-side down) and the maple-soy marinade in the roasting tin. Roast for 5 minutes, then turn them over so the skin side is facing up. Cook for another 20 minutes or until the chicken is thoroughly cooked.
- In the meantime, prepare the glaze. Put the reserved maple-soy mixture in a small pan with the vinegar. Bring to a simmer, then whisk in the pieces of butter, one at a time, until completely emulsified. Bubble rapidly for a few minutes until starting to look syrupy, then set aside until ready to serve.
- As with any stir-fry, make sure all the ingredients are ready to go. Heat a wok with the sunflower oil until smoking hot, add the chilli, garlic and ginger, and fry for 30 seconds until fragrant. Immediately add the pak choi and shiitake mushrooms and stir-fry for 1 minute. Add the soy sauce, mix well into the veg and stir-fry for 1 more minute. Turn off the heat. Gently reheat the glaze.
- The thighs should have a golden caramel colour and the skin should be crispy from the oven but if you prefer it darker and crispier, place it under a hot grill for an additional 3-5 minutes. Serve on rice with the pak choi and shiitake stir-fry with a scattering of spring onions and toasted sesame seeds, if using. Spoon the glaze over to serve.
Recipe by Luiz Hara