The recipe for this dish is based on Japanese cuisine. Here at the same time combined sour, sweet, salty and spicy. Dish It boasts an unusual taste and aroma. Serve it better whole with round-grain rice and baked vegetables. one serving: (total 6 pcs.) Calories 2one 0, total fat 6 g., saturated fats, proteins 31 g, carbohydrates 6 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 28 min Difficulty: easy Quantity: 6 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. low sodium soy sauce
- 2 tbsp. l brown sugar
- 2 tbsp. l dry sherry
- 2 tbsp. l rice vinegar
- 2 garlic cloves passed through a garlic squeezer
- 1 tsp finely grated ginger
- 1/4 tsp red pepper
- 900 gr. skinless thighs
- 2 tsp sesame seeds
Recipes with similar ingredients: soy sauce, brown sugar, sherry, rice vinegar, garlic, ginger root, chili pepper, chicken thigh sesame seeds
Recipe preparation:
- Combine soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper and mix until sugar is completely dissolved. Put in a plastic bag with a clasp and add the hips. Seal it and marinate the chicken in the refrigerator for 1 hour, then flip the package. Marinate the hips for 4 hours.
- Heat the grill in the oven to maximum. Lay your hips skin down onto a baking sheet with wire rack and fry for 8-10 minutes until crispy golden crust. Turn them over and fry for about 8 minutes more. full roast. Sprinkle with sesame seeds and cook another 1-2 minutes, until the seeds are golden brown and the hips are ready.
