I’ve developed this Asian-fusion recipe over the past 30 years (true teriyaki does not have garlic)in pursuit of the juiciest and most flavorful chicken I can serve with the least amount of effort. Allowing time to do the work, I refrigerate the marinated cutlets for 36 to 48 hours in a locking bag.The intense garlic and ginger is seared in by the caramelized brown sugar glaze. I often serve the cutlets with timbales of sauteed sesame vegetables and brown rice with a light, crispy salad of julienned fennel, Fuji apple and jicama in a sweet rice wine vinaigrette.
- 1Choose cutlets about the same size for even cooking. Trim, rinse and pound with a mallet for even thickness if necessary.
- 2Put soy sauce, garlic, ginger, brown sugar and pepper flakes in a blender. Blend until garlic and ginger are pureed and incorporated. Add oil and water. Pulse once or twice to mix.
- 3Put cutlets into a locking plastic bag. Add marinade, squeeze out as much air as possible and seal. Shake and squeeze bag vigorously for 15 seconds to coat cutlets well. Refrigerate for 36 to 48 hours squeezing and turning the bag as often as convenient.
- 4When ready to cook, allow bag to come to room temperature. Bring grill to medium high. Pour contents of bag into a bowl. Using tongs, place cutlets on the grill and sear for three minutes. Dip each cutlet in reserved marinade and sear for another three minutes on the other side. Repeat. Cutlets are done when there is no longer a pink center. Do not overcook!
- 5Remove cutlets and cover with foil. Put reserved marinade and beer, wine, sake or water in a small saucepan. Bring to a low boil for 90 seconds.
- 6Cut each cutlet on a bias and fan out on each plate. Drizzle some sauce and garnish with sesame seeds and a few chives. Serve the sauce on the side.
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