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Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes. Preheat the oven broiler. Lightly grease a baking dish. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.
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Dark robust maple — bold flavor for baking, glazes, marinades
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Crystallized maple syrup — baking, rubs, finishing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dark robust maple — bold flavor for baking, glazes, marinades
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Crystallized maple syrup — baking, rubs, finishing