Soy Sauce Chicken Marinade

Cooking method

1. Step 1:

   

   Prepare all the ingredients for the marinade. Use classic soy sauce with no additives, so its taste and aroma don't overpower the spice blend you've chosen for the marinade. Use liquid honey - it blends in better and faster with everything else.

2. Step 2:

   

   If the honey has crystallized or nearly so, melt it first in the oven or microwave, then cool it to room temperature. If you melt honey in the microwave, remember not to use dishes with gilded rims or patterns, or any metal dishes - they'll spark in the microwave. Go with glass, ceramic, or porcelain.

3. Step 3:

   

   In a bowl, combine the soy sauce, liquid honey, white wine vinegar, curry powder, dried garlic, ground ginger, and ground pepper. You can replace the white wine vinegar with the juice of half a lemon or 1 tbsp of apple cider or plain 9% vinegar. You can swap the dried garlic and ground ginger for fresh: you'll need 2 garlic cloves and a 2 cm piece of ginger root, peeled and grated on a fine grater. You can also put the garlic through a press.

4. Step 4:

   

   Sift the flour into the marinade through a sieve - this is a must. That way the flour blends in better with the sauce and you won't get small lumps. Adding the flour barely changes the marinade's consistency - it stays just as runny, with no hint of thickness. But when you pour it over chicken in a baking dish, the heat and evaporation gradually thicken it. So along with the chicken, you also get a delicious thick sauce.

5. Step 5:

   

   Mix everything well. If flour lumps appear in the marinade, press the whole mixture through a sieve.

6. Step 6:

   

   The marinade is ready. Pour it over the chicken and let it marinate for a couple of hours or overnight. Enjoy!