Chicken katsu is versatile ... and a bit of freshly minced garlic or even garlic powder. Place ketchup, soy sauce, brown ...

Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Cut each chicken breast into eight or ...

In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. 2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, ...

Step 3 - Add chicken stock, ketchup, soy sauce and honey, Stir to combine. Add the noodles to the broth. Bring to a bubble, ...

Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water, brown sugar, garlic, mandarin peel, star anise, peppercorns and bay ...

Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze. When the time’s up, remove the foil from the tray, then coat the chicken wings with ...

This week’s recipe is “chicken heart pickled in soy sauce,” which flashed into her mind while cooking at Sai. She says it is a treasured recipe born just a year or so ago. The white fat on ...