You can serve the chicken straight in the baking dish (with all of the tasty, rendered juices), or transfer the meat to another plate and serve the drippings on the side—either way, it’s delicious over hot rice! Place your extra ginger scallion sauce in a bowl alongside another dipping bowl of hot sauce, and you’re all set.
Baked Chicken with Ginger-Scallion Sauce Recipe
Baked Chicken with Ginger-Scallion Sauce Ingredients
- 2 tablespoons Soy Sauce
- 1 tablespoon mirin (japanese sweet rice wine)
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 1 teaspoon sesame oil
- 1 kilo Chicken (use chicken thighs), bone-in
- 1 25-gram piece ginger peeled and sliced
- 1 bunch green onion cut into 1-inch pieces, around 1/2 cup
- Salt tot aste
- 1/2 Cup canola oil
- hot sauce to serve
- Preheat oven to 350°F.
- Mix soy sauce, mirin, kecap manis, and sesame oil thoroughly in a large bowl. Add chicken; mix to coat all pieces evenly. Set aside.
- Make the ginger-scallion sauce: Grate ginger and mince green onions finely then place in a bowl. Mix well. Season to taste with salt.
- Heat oil in a small pan over high heat. Pour hot oil over the ginger-green onion mixture until it bubbles up. Stir and set aside.
- Place chicken and marinade on a baking dish. Bake until cooked through, about 45 minutes.
- Top chicken with gingerscallion sauce. Serve with hot sauce on the side, if desired.