Black vinegar & sesame chicken

Black vinegar & sesame chicken

Getting home from work and having to think of what to cook for dinner irritates the hell out of me sometimes, especially when I just can’t be bothered. Going out is so much easier but it can’t happen every night, as much as I’d like it to. Quick and easy is the key, so when I read Maria’s blog on a simple yet delicious chicken dish she made, I ducked out on my lunch break and grabbed some fresh chicken to use when I got home.

I’m not a big fan of chicken breast so I used thigh cutlets and I replaced the balsamic (I ran out) with chinkiang vinegar. Actually, I added a few more ingredients so, I guess you can say Maria was the inspiration!

Black vinegar & sesame chicken recipe

Black vinegar & sesame chicken recipe

black vinegar + sesame chicken

serves 4-6


  • 1 garlic clove
  • 1 red chilli
  • ½ tsp five spice
  • 1 tsp sesame oil
  • 4 tbsp chinkiang vinegar
  • 3 tbsp light soy sauce
  • 6 chicken thigh cutlets, cleaned of fat and scored
  • 1 tsp sesame seeds, toasted
  • 2 tbsp spring onion, chopped

Using a mortar and pestle, pound the garlic, chilli and five spice to a paste. Add the remaining ingredients and mix well. Pour over the chicken and allow to marinade for at least half an hour. Overnight would be perfect.

Heat a griddle pan over medium flame and cook the drained chicken. Meanwhile add a few squirts of sesame oil to the remaining marinade from the chicken and heat for a minute or two until it has a thicker consistency.

When the chicken is done, drizzle the thickened marinade over the chicken, sprinkle with more toasted sesame seeds and some chopped spring onions.

Serve with cooked rice and steamed greens.

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