I experiment with various marinades and I always come back to my modified Korean/Japanese concoction. I use for chicken/ribs/whatever.
(you shouldn't actually measure anything when you cook)
Soy sauce--cup or two
Soda pop--orange soda or coke or cherry coke or sprite--maybe a few cups--carbonation helps break down the meat
maybe some more sugar up to half a cup
sesame oil--couple tablespoons very important
garlic--tablespoon or so
ginger--same as garlic
korean red pepper paste--optional if you want to give it spicy kick
maybe some more vegetable oil to break down the meat
taste and use soy sauce or more soda to make more or less salty
Delish
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