Asian Chicken Marinade

If you are making an Asian chicken recipe like chicken stir fry, you can add amazing flavor with this marinade. It is so easy to make with pantry staples. This Asian Chicken Marinade recipe also works great as a finishing sauce and can be used to flavor pork as well.

Why I love this recipe

• Easy recipe the whole family will love
• Use as a simple marinade or as a stir-fry sauce
• Customize it based on your preferences (see substitution ideas below)

Ingredients needed for Asian Chicken Marinade

The exact quantities are listed in the recipe card below, but here is a summary of the ingredients I use.

• hoisin sauce
• rice vinegar
• soy sauce
• oyster sauce
• toasted sesame oil
• cornstarch
• honey
• fresh garlic
• freshly ground black pepper

Ingredient substitution ideas

Depending on your preferences and what you have on hand, you may want to add some of these ingredients as well!

• brown sugar can be used in place of the honey
• olive oil or vegetable oil can be used in place of the sesame oil or you can replace some of the sesame oil to change the flavor
• garlic powder can be used in place of fresh garlic cloves
• fresh ginger can be added for an extra kick
• low sodium soy sauce can be used in place of traditional soy sauce
• lime juice or lemon juice are acids that can be used to replace the rice vinegar
• fish sauce always enhances the flavor of any Asian-inspired sauce
• Sambal Oelek chili paste or red pepper flakes can be added for some heat

How to make Asian Chicken Marinade

1. Mix Marinade/Sauce: Combine all of the marinade ingredients in a medium-sized bowl. Whisk together to allow the marinade flavors to meld.
2. Separate marinade and sauce: If using as a marinade and finishing sauce, measure out half of the sauce and set aside. Transfer the remaining marinade to a gallon-sized resealable freezer bag.
3. Marinate meat: Add raw chicken pieces to the bag with the marinade. Squeeze out excess air and squeeze the bag to distribute the marinade over the meat. Set in the refrigerator and allow the meat to marinate for a few minutes up to an hour before cooking.

How to cook marinated meat

Set the heat under a wok or large skillet to high and add a tablespoon of oil. Remove the meat from the marinade and shake off any excess.

Place the meat in a single layer in the hot pan and discard any remaining marinade. Stir only to prevent burning; you want to get a nice sear and it will take a little while for the moisture to cook off.

When there is no excess moisture remaining and the meat is starting to brown, remove the entire pan from the heat, and transfer the meat to a separate bowl. Note: If you leave the pan on heat after you remove the meat, the remaining sauce in the pan will burn rapidly.

When to add sauce to the recipe

If using this marinade recipe as a finishing sauce, you will return the pan to the stove over high heat and cook any vegetables, rice, noodles, etc. When those are done, add the cooked meat back to the pan with the rest of the meal and add more of the sauce. The amount will vary depending on your preference.

Storage

The best way to store any leftover marinade is to keep it in an airtight container in the refrigerator. It can be made ahead of time, but should be used within a few days.