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Ingredients
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Marinade & Chicken
Sauce & Finish
Method
Marinade & Chicken
- 1
Prepare chicken
Trim any excess fat from the chicken breasts or tenderloins. If using breasts, slice each breast into 3–4 slender pieces (toward the grain) so they resemble sasami/tender shape and cook quickly and evenly.
- 2
Make marinade
In a medium bowl combine 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon lime juice, minced garlic, grated ginger, 1 teaspoon brown sugar, 1 teaspoon ground pepper and 1/2 teaspoon kosher salt. Whisk until smooth.
- 3
Marinate
Add the prepared chicken to the marinade and toss to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not over-marinate as the soy and acid will start to cure the surface.
- 4
Sear the chicken
Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade) and shake off excess. Sear chicken pieces in a single layer, working in batches if necessary, 2–3 minutes per side until golden and just cooked through (internal temperature 160–165°F / 71–74°C). Transfer to a plate and tent with foil to keep warm.
Sauce & Finish
- 5
Make the sauce
Wipe out the skillet if there is excessive dark fond, leaving any browned bits. Over medium heat add the reserved marinade and 3 tablespoons additional coconut milk plus 1/4 cup chicken stock (or water). Stir and bring to a gentle simmer, scraping up any browned bits from the pan.
- 6
Season and thicken
Stir in 1 teaspoon fish sauce and 1 teaspoon brown sugar. In a small bowl whisk 1 teaspoon cornstarch into 1 tablespoon cold water to form a slurry, then slowly whisk slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning with a pinch more salt, fish sauce, or lime juice if needed.
- 7
- 8
Plate and garnish
Arrange the chicken on a serving plate or straight from the skillet. Spoon remaining sauce over the top, sprinkle with the remaining chopped cilantro, sliced scallions and toasted sesame seeds if using. Serve with lime wedges on the side for squeezing.