It would seem, why make a marinade for chicken if it’s enough to just rub it with spices and put it in the oven?

It turns out that marinade is an important process in preparing meat.

Meat is marinated not only to impart special taste, but also to reduce cooking time: acid destroys coarse fibers and makes the meat more pliable and tender.

Once you try chicken marinated in soy sauce, you will cook it only this way, trying all new recipes.

The right combination of herbs and spices gives the meat an incredibly juicy, aromatic and rich taste.

Marinade is fertile ground for any experiments! To prepare the marinade, different components are used: mustard, ginger, lemon juice, soy sauce, kiwi and even honey. Don’t be afraid to combine the most seemingly inharmonious ingredients.

Soy sauce, being an integral part of Asian cuisine, is a thick, dark-colored liquid with a specific smell and pleasant taste. In terms of chemical composition, it contains vitamins, amino acids, and minerals. Its benefits include fighting harmful infections, slowing down the development of heart disease and strengthening blood vessels.

The marinades according to the recipes below are based on soy sauce, which is suitable for both fish and meat dishes. Soy dressing will serve as an excellent addition to vegetable salads.

General principles for preparing chicken marinade with soy sauce

As a rule, the marinade is prepared using soy sauce with the addition of any spices and spices. Dairy products will also be useful: kefir, sour cream, yogurt or whey.

You can marinate any part of the chicken. Be it wings, thighs or breast. It is better to cut the whole chicken into portions for better soaking. In addition, the time required to marinate small pieces of meat is much less.

Prepare the marinade in any deep container where the liquid ingredients can be easily mixed. A glass or plastic bowl works best.

The time for marinating depends on the size of the meat being marinated. The minimum time is 15 minutes. It is best to leave the chicken in the marinade overnight. If the marinade will be infused for a long time, be sure to store it in the refrigerator or a dark, cold room.

Should I add sugar? This component misleads many housewives. But, oddly enough, it is sugar that enhances the taste of other foods.

Marinade for crispy wings with soy sauce

Ingredients:

Soy sauce;

Three centimeters of ginger;

Two cloves of garlic;

Red pepper;

Sesame oil.

Cooking method:

1. Open the skin of the chicken wings and make two cuts each. Remember that the skin does not allow spices to pass through due to its density, so it must be opened.

2. Pour soy sauce over the wings. We clean the ginger root and grate it on a fine grater using the “down the grater” and “up the air” movements. Ginger contains fibers that are resistant to grating, so instead of throwing away the leftovers, squeeze the juice into a glass bowl.

3. Rub the garlic using the same technology. Add a little sesame oil.

4. Mix the wings in the resulting marinade with your fingers. We leave the marinated wings overnight in the refrigerator under cling film so that the product does not dry out.

Marinade for chicken with soy sauce and honey

Ingredients:

Soy sauce - 105 ml;

Honey - 30 ml;

Tomato ketchup - 3 tbsp. spoons;

Mustard - 2 teaspoons;

Three cloves of garlic;

A pinch of salt.

Cooking method:

1. To obtain the marinade, combine the following ingredients: soy sauce, honey, ketchup, mustard and squeezed garlic. Stir until a liquid mass of uniform color is obtained. We divide the marinade into two parts: one part will be used to prepare the meat before frying, and the second for stewing it.

2. Pour the first part of the marinade over the chicken and put it in the refrigerator for an hour. Don’t forget to put the second part of the marinade in the refrigerator for storage.

3. After a while, place the chicken thighs in a frying pan and pour in the remaining marinade. For this recipe, it is advisable to have a non-stick frying pan so that the dish does not burn in this sauce.

4. Leave to simmer for 25-30 minutes over moderate heat. Serve with rice, buckwheat porridge or baked potatoes.

Spicy marinade for chicken kebab with soy sauce

Ingredients:

Soy sauce – 50 ml;

Half a glass of liquid yogurt;

Red pepper;

Paprika;

Black pepper;

Dry garlic;

Curry powder;

A quarter teaspoon of salt.

Cooking method:

1. Pour the yogurt into a bowl. Using a teaspoon, we adjust the proportions of spices and seasonings based on your preferences. For moderate heat, add no more than half a teaspoon of each spice. Mix yogurt, soy sauce and spices with a spoon until the additives are completely dissolved.

2. Place the chicken pieces in a bowl, pour in the marinade so that not a single piece is left unattended. Cover with a plastic bag and wait 3-4 hours.

Marinade for chicken with kefir-based soy sauce

Ingredients:

Kefir 220 ml;

Four onions;

100 ml soy sauce;

Salt - half a teaspoon;

Spices and herbs (any).

Cooking method:

1. Chop the onion as finely as possible so that it gives juice in which we will marinate the chicken. Add onions to the wings. Pour in kefir and soy sauce, add spices and herbs. Actively mix the wings with your hands to evenly distribute the marinade.

2. Leave the meat in the marinade for 2-3 hours under cling film.

Chicken marinade with soy sauce and ground ginger

Ingredients:

Ground ginger;

Honey - 25 ml;

Soy sauce - 35 ml;

Salt pepper;

Cooking method:

1. To make the fillet juicy, be sure to make “lattice” cuts on each piece. This way they will be better saturated with the marinade.

2. Grate the garlic, add dry ginger, a little honey and soy sauce. Squeeze lemon juice. Mix all ingredients into a total mass.

3. Dip the chicken pieces into the marinade and leave them in the refrigerator for several hours.

Chicken marinade in soy sauce in a jar

Ingredients:

Soy sauce - 60 ml;

Lemon juice - 15 ml;

Olive oil - 45 ml;

Cooking method:

1. Finely chop cilantro or any other fresh herbs that you like.

2. This marinade recipe is interesting because one glass jar with a lid is enough to prepare it. Pour the recipe ingredients (soy sauce, lemon juice, olive oil and, if desired, honey) into a jar, add cilantro, close the lid and vigorously shake as if we were preparing a cocktail.

3. Dip the chicken into the marinade and store in a cool place for several hours. Can be done at room temperature, but better in the refrigerator.

Marinade for chicken with soy sauce and powdered sugar

Ingredients:

Soy sauce - 100 ml;

Powdered sugar – 3 teaspoons;

Dry white wine - 50 ml;

Parsley;

Allspice;

Balsamic vinegar - half a teaspoon.

Cooking method:

1. In a deep non-metallic bowl, combine soy sauce, dry white wine and balsamic vinegar. Add a teaspoon of powdered sugar. Place the marinade in a saucepan over moderate heat. Heat until the powder is completely dissolved.

2. Cut the chicken fillet into pieces and pour the resulting sauce over it. Leave to marinate for at least an hour. The longer the better.

3. After marinating, fry the fillet on both sides until golden brown.

4. Add another spoon of powdered sugar to the marinade and heat again over low heat until the marinade thickens.

5. Coat the fillet pieces with marinade. To decorate, you can sprinkle them with sesame seeds.

Australian chicken marinade with soy sauce

Ingredients:

Soy sauce – 50 ml;

A glass of tomato juice;

Vinegar (3%);

Garlic - 3 cloves;

spoon of honey;

Red hot pepper (to taste).

Cooking method:

1. Combine all the ingredients from the recipe (soy sauce, tomato juice, vinegar, a spoonful of honey, squeezed garlic, spices) in a saucepan. The peculiarity of this marinade is that it must first be cooked over low heat for 10 minutes.

2. To use the marinade as a sauce, let it sit in the refrigerator.

Marinade for chicken in soy sauce with tomatoes

Ingredients:

Tomatoes 6-7 pieces;

Spoon of wine vinegar;

Onions – 2 pieces;

Bell pepper;

Soy sauce;

Honey – 1 tbsp. spoon.

Cooking method:

1. Peel the onion and chop finely.

2. Remove the seeds from the bell pepper and cut into thin slices.

3. Peel the tomatoes, previously poured with boiling water, and place in a bowl.

4. Garlic must be crushed and added to the total mass of the marinade. For a better homogeneity effect, you can mix the ingredients with a mixer.

5. Leave to marinate for several hours.

Marinade for chicken with mayonnaise and soy sauce

Ingredients:

Soy sauce - 30 ml;

Mayonnaise - 220 g;

Garlic - 1 clove;

Paprika – 1 teaspoon;

Black pepper.

Cooking method:

1. Pour mayonnaise into a deep bowl intended for further marinating of meat.

2. Combine it with soy sauce, add black pepper and paprika.

3. Lubricate the chicken meat with the prepared marinade and leave to simmer in it for several hours.

Marinade for chicken with soy sauce - tricks and tips

Never marinate meat in aluminum containers, as they oxidize when exposed to salts.

For a spicy, tangy taste, use ginger. It also has the interesting property of awakening appetite.

Don't rush to add salt. Spices, herbs, garlic will take on this mission.

Coriander in combination with other spices will highlight the exquisite taste of the dish.

If one of the components of your marinade is mustard, remember that it is not advisable to keep such a marinade for more than one hour.

Remember that soy sauce is quite salty and, most likely, you should not add salt separately to the marinade.

Before sending the meat to marinate, cover the bowl containing the chicken with a plate. Press down lightly to release more juice.

The marinade can also be a sauce! After frying the fillet on both sides, add the marinade to the pan, bring the dish to a boil and simmer for a while until the marinade juice begins to decrease. You can add a little dry red wine or just water to the marinade. This will allow the liquid to evaporate even faster.

The pleasure from cooked chicken doubles if marinating was an accompanying step in the preparation. Thanks to the marinade, the meat becomes incredibly tender, juicy and aromatic, acquiring the smell of spices. Fried or baked chicken is considered a traditional dish with a neutral flavor, so adding a marinade will make it unusual and bright!

Bon appetit! Cook with pleasure!

Marinating meat is the preliminary preparation of meat for frying or baking, which helps not only improve the taste of the dish (the meat is more tender, juicy, tasty and aromatic), but also allows you to reduce cooking time, since acid, the main component of the marinade, partially destroys meat fibers, so excessive heat treatment is not required. In this recipe, soy sauce is chosen as the main marinating component.

How to marinate chicken? For marinating, you can use any part of the chicken - chicken fillet, which can be cut into pieces for frying or left whole, chicken drumsticks and thighs, or whole legs, as well as wings. The larger the pieces, the longer it takes to marinate. It is better to leave large pieces of meat with marinade in the refrigerator overnight. It is recommended to marinate chicken breasts for 2 hours, small pieces for an hour. The minimum marinating time is at least 30 minutes. If you pre-beat the chicken fillet or cut it into small pieces, the marinating time can be reduced to 15 minutes. You can make small cuts on the legs and thighs, which will speed up the marinating process.

How to cook chicken in soy sauce?

Marinated meat can be prepared in different ways. Chicken fillet can be fried in pieces. To do this, it is advisable to let the marinade drain from the meat, then first fry the meat over high heat in a frying pan with preheated oil (1-2 minutes), then reduce the heat and fry for another 5-7 minutes. Place the chicken, dilute the fry with the remaining marinade (pour it into the frying pan where the chicken was fried), warm it up a little over low heat, then increase the heat and reduce to the desired thickness - you will get a wonderful sauce. For the sauce, you can also take a little dry white or red wine, balsamic vinegar, cream or butter (don’t let it burn), or just water. Evaporate the liquid over medium heat to the desired thickness.

Chicken fillet You can cut into thin strips and quickly fry in a hot frying pan for 5 minutes. Place the meat in a bowl, pour the marinade into the same frying pan, evaporate the liquid so that its volume is reduced by half, pour this sauce over the meat and stir. Next, the chicken can be used to prepare a warm or cold vegetable salad - tear coarsely the leaves of green lettuce (romaine, lettuce), add cucumber slices, cherry tomato halves, fresh finely chopped onions and stir, you can add a little olive oil. Chicken fried in this way can also be used to prepare shawarma, pita fillings, stuffed pancakes, pizza, etc. Chicken pieces can be left out and simmered in the marinade under the lid (5 minutes), then evaporated

Legs or hips rinse and dry. Fry over high heat until crisp, preferably on all sides. Next, you can proceed in two ways. Reduce heat and fry until cooked (7-10 minutes). Or pour the marinade into the frying pan with the chicken, add a quarter glass of water and simmer under the lid over low heat for 5-7 minutes, then remove the lid and almost completely evaporate the liquid, which remains to be used as a sauce.

You can prepare a side dish of onions. Cut the onion into rings and soak in the chicken marinade. Dry the chicken fillet chops and fry in oil over high heat on both sides (a minute on each side) until crusty, then reduce the heat and fry for another 3-4 minutes on each side. Transfer the chicken to a serving dish, first fry the onion in oil until the chicken is half cooked, then pour in the remaining marinade and evaporate almost completely, leaving a little liquid for the sauce. Place the onion on top of the chicken (especially tasty if the marinade was with honey or sugar).

Recipes for soy sauce marinade (per 1 kg of chicken):

Option I:

Option II - with mustard:

Option III - with honey:

Marinating chicken in soy sauce:

1 Mix all the ingredients for the marinade, grate the meat and pour the marinade over it. Leave for a couple of hours (for option II it is better to leave for 3 hours) in a cool place. Then cook the chicken according to your chosen method.

1 You can also bake the chicken. Cut the whole chicken into pieces and marinate for 3 hours. Grease a baking sheet with oil, place the chicken, cover with foil (or use a baking dish with a lid) and place in the oven, preheated to 200-220 degrees, cooking time - 40-45 minutes.

2 Do not marinate meat in metal or plastic containers.

3 For quick marinating, meat (cover with a lid) can be left in the air; for long-term marinating, keep it only in the refrigerator.

How to marinate chicken in soy sauce? Very simple, and most importantly - delicious! This marinade is suitable for both frying and baking, which is why it is universal!

Which parts of the chicken should I marinate? But any, absolutely! Now I’ll tell you how I did it. I took a whole chicken and divided it into parts. Separately the thighs, separately the drumsticks - I removed the skin from them. Separately, the wings, I left the skin on them. I prepared these parts for baking in the oven.

I left the back (ridge) for cooking the broth; in terms of baking and frying, it is useless, since there is practically no meat there, but soup, cabbage soup or just broth based on the back turns out good.

But with the breast I did it differently - I removed the skin and bone, and cut the fillet into several parts and marinated it in order to then cook it in a frying pan... As you can see, the chicken can be very successfully divided into three different and complete dishes. But I used the best marinade for chicken in the oven and in a frying pan in two versions of dishes, which will be discussed.

In general, the topic of marinades is so broad and multifaceted, and now also popular, that many articles can be devoted to it. Not long ago I prepared for you a selection for different meats - pork, chicken, beef, lamb. These recipes can be used for further baking meat in the oven, for frying in a pan, and for cooking on the grill. I hope you find this collection of recipes useful too 😉

Well, now let's return to the topic of how to marinate chicken in soy sauce, and take a detailed look at all the stages of preparation with step-by-step photos!

Ingredients:

• chicken - 1 piece (1400 g)
• soy sauce - 3 tbsp.
• any vinegar 6-9% - 3 tbsp.
• sunflower oil - 3 tbsp.
• universal seasoning - 1 tsp.
• salt - to taste

To prepare the base of the marinade, I combined three main ingredients in equal proportions - soy sauce, vinegar and sunflower oil. Now a little more about each of them.
There are many varieties of soy sauce, especially Japanese. However, our supermarkets often sell counterfeits. The production of soy sauce is not such an easy and quick process, so its cost cannot be low. If half a liter of soy sauce costs 50 rubles, you shouldn’t take it... It shouldn’t contain any E (including E200 and E220). There should be no sediment! Otherwise, the product is more than doubtful. In general, the best and most proven soy sauce is Kikkoman.
Now about the vinegar. This time I used apple, but rice, balsamic, wine or regular table wine would also work. The main thing is not to confuse it with 70% acetic acid;)
Well, and oil... I always use fragrant unrefined oil for this marinade. But if you don’t like its taste, then you can take it purified. Its function in this case is to make the meat softer.

So, then I added spices to the marinade for chicken with soy sauce. I took a universal seasoning, which includes curry, paprika, red pepper, as well as dried onions, carrots, celery and parsley. You can use any spices to your taste, including ready-made packet seasoning “For chicken”.
At this stage, I did not add salt to the marinade, since soy sauce already contains it. I added salt, and only a little, already during frying and baking.

Mixed the resulting mass well.

I prepared chicken parts that I will bake later. I removed the skin from the legs and thighs, and left the wings as is.

I placed these parts of the chicken in the prepared delicious marinade for chicken in the oven. Mixed so that all the pieces were used.

Removed the skin from the breast and separated the meat from the bone. The resulting fillet was cut into several parts.

I sent the breast to the rest of the chicken parts.

Mix well again so that all the meat is in the marinade.
I left the breast to marinate in it for 1 hour (if desired, the time can be increased), and the remaining parts - for 12 hours (if desired, you can adjust the time either down or up).
That, in fact, is all you need to know about how to marinate chicken in soy sauce.

Breast cooked in a frying pan:

After an hour of marinating, the breast was removed from the marinade and cut into smaller pieces. However, everything here is individual - you can choose any size and cutting format that is convenient for you.

Place the breast pieces in a preheated dry frying pan and add 2 tablespoons of marinade. Fry for 5 minutes until color changes over medium (or slightly higher) heat. Turned the heat to low, covered with a lid and simmered for 10 minutes. Then she removed the lid, increased the heat to high, added a little salt and fried until the liquid evaporated. It took me literally two or three minutes to do this.

Chicken marinated in soy sauce, vinegar and oil is ready! It can be served with any side dish. This is rice for me. We also really love it this way with pasta. Or you can cook potatoes (no matter what method) or some legumes or cereals.

Chicken marinated in soy sauce in the oven:

Well, now let’s get back to the other parts of the chicken, which I marinated for half a day. I put them in a baking dish and poured all the marinade into it. Added a little salt. And I sent it to bake in the oven at 200 degrees for 40 minutes.

That's it, another chicken delicacy is ready! You can serve any baked chicken parts either as a dish on its own or with a side dish. Fresh herbs wouldn't hurt here anyway! ;)

I really like this simple and delicious marinade recipe: soy sauce + vinegar + sunflower oil. And it is very easy to remember, since all three liquid ingredients are taken in the same quantity, which can be varied if desired. I hope this recipe will stick with you too. Have a delicious chicken! ;)

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If you want to deliciously marinate chicken kebab, then it’s not at all difficult. Most likely, you have soy sauce at home. In this article I will tell you several marinades based on it to marinate kebab with what you already have in the refrigerator, for example, tomato paste or lemon.

And every housewife will definitely have onions. My favorite marinade is with honey and soy sauce, but it’s not for everyone.

This oriental sauce replaces salt and makes meat more juicy and tasty. And in combination with additional simple ingredients, you can get a wonderful kebab.

Soy sauce will add not only taste to your meat, but also beneficial properties, because it is rich in vitamins, microelements and antioxidants.

And if you want to complement your picnic with pork kebab, read this. You will find several more delicious marinades for chicken, and recipes using mayonnaise in.

Classic marinade recipe with soy sauce

This is the easiest marinade for chicken kebab - you only need onions and soy sauce, and the result is excellent!

Products:

• Chicken (any parts) – 1.5 kg,
• Onions – 4 pcs.,
• Soy sauce – 100 ml,
• Salt, black pepper

1. Cut the onion into half rings.

2. Cut the chicken into suitable pieces for the barbecue. Add salt and pepper to taste.

3. Add about one hundred ml of soy sauce. Mix well.

4. Add onion. Mix well.

5. Leave to marinate for 2-3 hours in a cool place, and then fry on the grill.

Chicken thigh shish kebab. Quick marinade recipe with soy sauce and lemon

Chicken marinated with soy sauce turns out very tasty, with a spicy spicy flavor and soft. The sauce replaces the salt. And lemon will add a wonderful aroma. And gives it a resemblance to oriental food. We will make shish kebab from juicy chicken thighs.

Products:

• Six chicken thighs
• Red pepper – 0.5 teaspoon,
• Soy sauce - one hundred grams,
• One medium lemon
• Two onions
• One bunch of greens (parsley, dill or cilantro)

1. First, prepare the marinade. Chop dill or parsley.

2. Cut the onion into rings.

3. In a large bowl, mix onion, parsley, one hundred grams of soy sauce, a couple of pinches of red pepper and squeezed lemon juice.

4. Add chicken to marinade and mix well. Let it sit for about half an hour.

5. After this you can fry.

Marinade for chicken kebab with soy sauce and mustard

In Indian cuisine, it is believed that the ideal dish should combine all types of tastes: sour, sweet and bitter. This marinade is exactly like that: soy sauce adds sourness, mustard adds its own touch, sugar completes the composition. The main thing is that everything is in harmony.

Although the amount of marinade is small, it is enough for this amount of meat. If you wish, of course, you can increase the portion of marinade.

Products:

• Chicken (any part, but preferably thighs, drumsticks or wings as the fattest) - eight hundred grams,
• Two tbsp. mustard,
• Two tbsp. soy sauce,
• One tsp. khmeli-suneli,
• Three cloves of garlic
• One tsp. powdered sugar

1. Place two tablespoons of mustard on a plate, add two tablespoons of soy sauce, a teaspoon of khmeli-suneli, and a teaspoon of powdered sugar. Press three cloves of garlic through a garlic press.

2. Coat the chicken pieces with the marinade and let them marinate for two to three hours.

3. After that, fry on the grill. This recipe can also be used to cook chicken in the oven.

My favorite way to marinate chicken wings. Wings in soy sauce and honey

I do not recommend that everyone marinate chicken wings in this way, because meat with honey is, of course, not for everyone. Before you cook for a picnic for friends, you can try it at home in a small amount and see if it suits you or not. I tried to cook it earlier using a different recipe, but I really didn’t like it, it was just sweet meat. But this recipe is very harmonious and balanced; it turned out, of course, unusual, but very, very tasty. A completely new taste for tired chicken. And be sure to sprinkle the finished kebabs at the end with chopped herbs and finely chopped garlic, as written in the recipe, this adds a special taste and sophistication.

Products:

• Twelve chicken wings
• Soy sauce - six tablespoons,
• Sunflower oil - four tablespoons,
• Medium lemon
• Three tbsp. honey,
• Three cloves of garlic
• Greenery.

1. Cut each wing into three parts; you can discard the very tip, where there is little meat. Although it can be chewed too. Wash and dry with paper towel. Place on a plate. Cut the lemon into two halves, squeeze them and pour the juice over the chicken.

2. Add three tablespoons of honey.

3. Pour in six tablespoons of soy sauce.

4. Mix well. Place in a cool place for three hours.

5. Then fry on the grill (or in the oven). While roasting, finely chop the garlic and herbs and sprinkle them over the finished kebabs.

Marinade for chicken kebab with soy sauce and ketchup (or tomato paste)

My favorite part of the chicken is the wings. And today we will marinate them in soy sauce and tomato paste or ketchup. As you know, tomatoes contain substances that help make meat softer and juicier, but we’ll go the simple route and use paste to achieve the same effect.

When you buy tomato paste, make sure that it contains only tomatoes and salt, nothing else.

Products:

• 1 kilogram of chicken wings,
• Five cloves of garlic
• One hundred grams of soy sauce,
• Salt, black pepper
• Chicken seasoning (eg corriander seeds, curry),
• Two tablespoons of tomato paste or ketchup

1. Prepare the wings by rinsing under the tap and drying with paper towels. You can cut off the lower part of the wing where there is no meat.

2. Pour one hundred grams of soy sauce into a bowl. Squeeze the garlic there through a garlic press (or finely chop). Add two tablespoons of ketchup or tomato paste. Salt and pepper to taste, add spices.

3. Mix the marinade thoroughly.

4. Pour the soy-tomato mixture over the wings, stir and let them marinate in a cool place for three hours.

5. Then you can fry the kebab. The main thing is not to dry out the meat, remove it as soon as it’s ready!

Marinade for chicken with soy sauce and mayonnaise

A very simple and very tasty marinade - mayonnaise with the addition of soy sauce. These simple ingredients make a wonderful chicken kebab. The sauce adds a piquant flavor, and mayonnaise provides a coating that keeps the meat juicy.

Products:

• Chicken (any parts, but preferably wings or legs/drums) – 1 kg,
• Soy sauce – 150 ml,
• Mayonnaise – 2-3 tbsp.,
• Salt – 0.5 tsp.

1. Wash the wings and dry with paper towels.

2. Add 2-3 tbsp. mayonnaise.

Products:

• Chicken – three breasts (or 750 g fillet)
• Kefir – 0.5 liters,
• Onion – 1 pc.,
• Seasoning for chicken,
• Soy sauce – 1.5 spoons.

Preparation:

1. Cut the chicken - remove the skin and separate the fillet from the bones.
2. Cut into portions.
3. Cut the onion into cubes.
4. Prepare the marinade - pour about half a liter of kefir from a bowl, add spices, chopped onion and one and a half tablespoons of soy sauce. Mix.
5. The chicken should marinate for 2.5 hours or overnight. Then fry on the grill.

What's your favorite marinade for chicken kebab?

Chicken fillet is a very versatile product. It is loved not only because it can be used to prepare a large number of dishes, but also for its excellent taste, low calorie content, and also for the speed and ease of preparation.

The dish "Chicken Fillet in Soy Sauce" has the flavor of Japanese culture and culinary traditions. This is an example of those dishes that help you “travel” through the culinary world of other countries. Preparing this fillet at home is not difficult. Soy sauce has a rather specific salty taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in the dish according to personal preferences. You also need to be careful when combining soy sauce with salt and other salty foods. Absolutely any side dish will suit this dish.

Chicken fillet in soy sauce - general cooking principles

It is better to take chicken fillet fresh or chilled, not frozen. It should have a pleasant smell and pinkish color. The meat must first be rinsed under cold running water and dried with disposable paper towels. Then you should remove damage, excess fat and films from the fillet.

A piece of chicken can be cooked either whole or cut into pieces. The size of the pieces can be arbitrary. If you have little time for cooking, it is better to cut the meat into small strips. If desired, the pieces can be beaten with a special kitchen hammer.

The meat should be marinated for at least half an hour, or better yet, left in the refrigerator overnight. Chicken fillet marinated in soy sauce can be fried, baked in foil or a sleeve, and also stewed or cooked in a slow cooker. This meat can be used to make sandwiches or savory salads if desired.

You can add chopped garlic, chicken spices, any herbs to taste, juice from canned pineapples, and citrus juice to the soy sauce marinade.

The readiness of the dish should be checked by piercing the fillet with a sharp long knife. If clear juice comes out of the meat, it means it is ready.

Chicken fillet in soy sauce with rice cereal

Ingredients:

360 g chicken fillet;

65 ml soy sauce;

30 ml sunflower oil;

15 g butter;

One clove of garlic;

Four sprigs of dill;

Ground black pepper to taste;

Sea salt to taste;

80 g rice cereal.

Cooking method:

1. Rinse the fillet in cold water and cut into cubes.

2. Peel the garlic and press through a special press.

3. Mix soy sauce with garlic, add ground pepper and place chopped chicken in this mixture for a while. Soy sauce has a salty taste, but if that's not enough, you can add salt to the marinade.

4. In the meantime, take care of the cereal. Sort the rice and rinse well in cool water. Pour into a saucepan of a suitable size (you must remember that rice increases in size as it cooks), add water, add salt and cook. When the grains of the cereal are well swollen and soft, you need to rinse it in cool running water and set it aside to drain all excess water. It is very important that the cereal is not overcooked.

5. Pour sunflower oil into a frying pan and heat it well, add the chicken and quickly fry all the fillet pieces until golden brown. Then add the mixture remaining from the marinating and reduce the heat on the stove, simmer for 5-6 minutes.

6. Place butter and rice in a frying pan. Mix well and simmer for another 3-4 minutes. There should be no liquid in the finished dish.

7. Serve hot, sprinkled with chopped dill.

Chicken fillet in soy sauce with garlic and onions

Ingredients:

310 g chicken fillet;

A couple of cloves of garlic;

80-100 g soy sauce;

One bow;

Ground pepper to taste;

35 ml sunflower oil;

A couple of sprigs of cilantro or parsley.

Cooking method:

1. Rinse the chicken meat in running cold water and cut into strips.

2. Peel the garlic and onion. Cut the onion into half rings, press the garlic through a press.

3. Sort the cilantro greens and wash them in cold water and put them separately for now.

4. Pour soy sauce into an enamel bowl, add salt, pepper, garlic and onion. Place the chicken into this mixture and stir. Leave in the refrigerator for half an hour.

5. Then grease a baking sheet or baking dish with oil and place the chicken along with other products from the bowl.

6. Place the baking sheet in a hot oven for half an hour at standard temperature. Periodically remove the baking sheet and turn the chicken pieces over. If the liquid evaporates faster than the chicken is cooked, you can pour 100-150 ml of hot water into the pan and simmer until done.

7. Finely chop the cilantro and sprinkle on the finished dish when serving.

Chicken fillet in soy sauce with white wine and honey

Ingredients:

310 g chicken fillet;

30 ml dry white wine;

A large spoon of honey;

A pinch of salt;

A pinch of ground black pepper;

40 ml sunflower oil;

40 ml soy sauce.

Cooking method:

1. Wash the chicken meat, wipe off excess moisture with a napkin and cut into slices about 1 cm thick. If the slices are wider, it is better to beat them off.

2. Then fry the slices in oil until cooked, remembering to turn them over. At the same time, a crispy crust will appear on the surface of the meat.

3. In a separate bowl, mix wine, salt, pepper, oil, honey and soy sauce. Stir and pour this mixture over the chicken. Reduce stove heat.

4. When the wine has evaporated, the dish is ready.

5. Serve each slice in portions with fresh vegetables.

Chicken fillet in soy sauce with sesame seeds and oatmeal

Ingredients:

350 g chicken fillet;

80 ml sunflower oil;

85 g sesame seeds;

80 g oatmeal;

50 ml soy sauce;

A couple of raw chicken eggs;

A pinch of dry herbs;

A pinch of ground pepper;

90 g breadcrumbs;

30 ml freshly squeezed lemon juice.

Cooking method:

1. Cut the fillet into slices 1-1.5 cm thick.

2. In a separate bowl, mix lemon juice, soy sauce, herbs and ground pepper. Dip slices of meat into this mixture and leave for half an hour in the refrigerator or other cool place, covering the container with a lid or cling film.

3. Grind oatmeal into flour. This can be done using a coffee grinder or blender.

4. Mix oatmeal with 2/3 of the sesame seeds.

5. Separate the eggs from the shell and pour them into another bowl. Beat a little until a homogeneous consistency is obtained.

6. So, roll the chicken slices in a mixture of oatmeal, then in the egg and breading.

7. Place the slices in a hot frying pan with oil and fry until crispy, turn over and fry as well. Bring the dish to readiness, turning occasionally in a hot frying pan. After the first turning, you need to reduce the heat of the pan.

8. Place the finished pieces on a dish and sprinkle with the remaining sesame seeds. If desired, you can pre-brown it in a dry frying pan.

Chicken fillet in soy sauce, stewed with potatoes

Ingredients:

250 g chicken fillet;

40 g raw lard;

A pinch of black pepper;

Salt to taste;

10 ml soy sauce;

One onion;

Garlic clove;

300 g potato tubers;

30 ml vegetable oil.

Cooking method:

1. Peel the garlic and onion and chop finely.

2. Wash the chicken meat and lard, air dry a little and cut into medium cubes.

3. Place meat, lard, vegetables in a bowl, sprinkle with ground pepper and pour over soy sauce. Leave for 10-15 minutes in a cool place.

4. Peel the tubers, wash them and put them in cold water. After this, cut into medium-sized cubes or slices.

5. Pour vegetable oil into a saucepan or kettle, heat and fry pieces of chicken and lard along with vegetables until crispy.

6. Then put the potatoes in the pan and add hot water. The water should almost cover the top pieces of the tubers. Simmer with the lid half-closed until the potatoes are ready.

7. Serve the dish in deep plates, sprinkled with any herbs.

Chicken fillet in soy sauce with vegetables

Ingredients:

350 g chicken fillet;

15 ml soy sauce;

Salt to taste;

Ground pepper to taste;

A pinch of dried herbs;

100 g zucchini;

A couple of spoons of sunflower oil;

A quarter of butter;

80 g bell pepper;

100 g potatoes;

One medium tomato.

Cooking method:

1. Peel the zucchini and potatoes and cut into small cubes.

2. Remove the insides of the bell pepper, rinse it and cut it into cubes.

3. Rinse the tomato and cut it like other vegetables.

4. Wash the fillet, cut and fry in a mixture of sunflower and butter.

5. Then add chopped vegetables to the fried chicken, pour over soy sauce. Simmer with the lid closed over moderate heat until the liquid evaporates. Then add a small amount of salt, regular ground pepper and dried herbs. Stir and fry until the dish is ready.

6. Serve along with pickled ginger.

Chicken fillet in soy sauce - tricks and useful tips

Use only high quality soy sauce for this dish, sold in glass containers.

Chicken fillet may turn out dry, so you need to add more vegetable oil or butter during cooking.

If the meat is frozen, it may turn out tough.

Pre-beating the chicken fillet will allow the sauce to better penetrate the meat.

You need to try not to dry out the meat, so it is not advisable to cook it for a long time.

If desired, chicken fillet can be stuffed with vegetables or stuffed with spices and garlic.

Dishes made from such chicken can be sprinkled with sesame seeds before serving; this will improve not only the appearance of the dish, but also give it a unique taste.