Use it for Asian marinade. Based off a Pierre Frenet recipe. Marinate 3-4 hours. Too long and chicken gets chalky texture. For about ~5# chicken Base: 6 T soy sauce 6 T maple syrup (can sub honey) 3 T sesame oil 1 T red wine vinegar 1 tsp kosher salt Black pepper and red pepper flakes

Add aromatics as desired: 2 T grated fresh ginger (don’t be lazy! You can get frozen ginger cubes) 1 T minced garlic ½ tsp 5 spice ½ tsp white pepper 2 green onions minced 5 sprigs cilantro minced Gochugaru (Korean chili flake)