Asian‑Style Marinade

Asian‑Style Marinade

An umami‑rich combination of soy sauce, oyster sauce (or tamari/hoisin), rice vinegar, orange juice, Shaoxing wine (or sherry/mirin), honey, fresh garlic, shallot, ginger, sesame and neutral oil. Perfect for stir‑fries, grilled, or baked chicken.

Ingredients 

½ cup soy sauce

¼ cup oyster sauce

¼ cup rice vinegar

½ cup orange juice

2 tablespoons Shaoxing wine (or dry sherry/mirin)

2 tablespoons honey

4 finely minced garlic cloves

1 peeled and small diced shallot

1 tablespoon grated ginger

¼ cup sesame oil

½ cup neutral oil (e.g., canola or avocado)

Tips for All Marinades

Whisk by hand or use a blender for emulsified results.

Marinate chicken for 2 hours up to 48 hours depending on cut.

Always refrigerate during marination.

Let chicken rest after cooking for juicy results.

To reuse marinade contact with raw chicken, boil it first as a safe finishing glaze.