Chicken marinade with soy sauce

The right marinade is the key to a delicious cooked bird. Among the various ingredients in which you can marinate chicken, soy sauce has been a leader for many years. It combines three flavors at once: salty, sweet and spicy. Therefore, soy sauce marinades will always be relevant.

Maria

Recipe author

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Composition / ingredients

Servings:

Soy sauce

300

White wine vinegar

Honey (liquid)

Flour

Curry

Garlic (dry)

0.5

Ginger

0.5

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 7 % 5 g

Fats 0 % 0 g

Carbohydrates 93 % 66 g

130 kcal

GI: 73 / 0 / 27

Step-by-step cooking

Cooking time: 5 min

Step 1:
Prepare all the necessary ingredients for the marinade. Take the classic soy sauce without additives, so that its taste and aroma do not interrupt the set of spices selected for the marinade. Use liquid honey – this way it will combine better and faster with all the other ingredients.
Step 2:
If the honey is candied or almost candied, then it should be pre-melted in the oven or in the microwave. Then cool at room temperature. If you melt honey in the microwave, remember that you can not put dishes with gilded inner and outer rims or patterns, as well as metal dishes in it. Such dishes in the microwave sparkle. Preference should be given to glass, ceramics or porcelain.
Step 3:
In a bowl, combine soy sauce, liquid honey, white wine vinegar, curry, dry garlic, ginger powder and ground pepper. You can replace white wine vinegar with the juice of half a lemon or 1 tbsp. l. apple or ordinary table vinegar 9%. Dry garlic and ground ginger can be replaced with fresh ones. Garlic will need 2 cloves, and ginger root – 2 cm. They need to be cleaned and grated on a fine grater. Garlic can also be passed through a press.
Step 4:
Sift flour through a sieve into the marinade. It is necessary to sift the flour. So the flour will better combine with the sauce and no small lumps will appear. With the addition of flour, the consistency of the marinade has not changed much. It is just as fluid without a hint of viscosity. However, if you pour the marinade into the chicken mold, under the influence of high temperatures and evaporation of excess moisture, the marinade will gradually thicken. And in addition to the chicken, you will also get a delicious thick sauce.
Step 5:
Mix everything well. If flour lumps appear in the marinade, rub the whole mixture through a sieve.
Step 6:
The marinade is ready. They can be poured over the chicken and left to marinate for a couple of hours or overnight. Enjoy your meal!