Welcome to a culinary journey that will transport your taste buds straight to the heart of Japan with our roundup of 18 Delicious Japanese Chicken Recipes Authentic. Whether you’re craving the comfort of a cozy chicken katsu or the vibrant flavors of yakitori, we’ve got something to satisfy every palate. Perfect for home cooks looking to spice up their dinner routine, these recipes promise to bring a taste of Japan to your table. Let’s dive in!
Teriyaki Chicken
Feast your eyes and your taste buds on this mouthwatering Teriyaki Chicken that’s about to become your weeknight superhero. It’s sweet, it’s savory, and it’s ridiculously easy to whip up—perfect for when you’re pretending to have your life together.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp grated ginger
- For the chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- For garnish:
- 1 tbsp sesame seeds
- 2 chopped green onions
Instructions
- In a bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger to create the marinade.
- Place chicken thighs in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes, but overnight is better for flavor explosion.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 3-4 minutes until the sauce thickens slightly.
- Garnish with sesame seeds and green onions before serving.
Absolutely divine, this Teriyaki Chicken boasts a sticky glaze that clings to every bite, with a perfect balance of sweetness and umami. Serve it over a bed of steaming rice or chop it up for a killer salad topper—either way, it’s a game-changer.
Yakitori (Grilled Chicken Skewers)
Mmm, yakitori – because who doesn’t love food on a stick? These grilled chicken skewers are the perfect blend of smoky, sweet, and savory, making them a hit at any backyard bash or a solo snack attack.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1 clove garlic, minced
- For the skewers:
- 1 lb chicken thighs, cut into 1-inch pieces
- 2 green onions, cut into 1-inch pieces
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- In a bowl, whisk together soy sauce, mirin, sugar, and minced garlic to create the marinade.
- Add chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge – patience is key here!
- Thread the marinated chicken and green onion pieces onto the soaked bamboo skewers, alternating between the two for a pop of color and flavor.
- Preheat your grill to medium-high heat (about 375°F). A little sizzle when the chicken hits the grill is what you’re aiming for.
- Grill the skewers for about 4-5 minutes on each side, or until the chicken is beautifully charred and cooked through. No pink in the middle, please!
- Brush the skewers with any remaining marinade during the last 2 minutes of grilling for an extra glaze of goodness.
These yakitori skewers are a textural dream – juicy chicken with a slightly crispy exterior, all hugged by that sticky-sweet glaze. Serve them over a bed of steamed rice or with a side of pickled veggies for a meal that’ll have everyone coming back for seconds (and thirds).
Karaage (Japanese Fried Chicken)
Oh, the crispy, juicy delight that is Karaage! This Japanese fried chicken is the superhero of snack time, swooping in to save your taste buds from the mundane with its golden, crunchy armor and tender, flavorful heart. Perfect for those days when you’re craving something fried but want to keep it classy.
Ingredients
- For the marinade:
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1 tsp minced garlic
- For the coating:
- 1/2 cup potato starch
- 1/4 cup all-purpose flour
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, combine the chicken pieces with soy sauce, sake, grated ginger, and minced garlic. Let it marinate for at least 30 minutes in the fridge. Tip: For deeper flavor, marinate overnight.
- In a separate bowl, mix together potato starch and all-purpose flour.
- Heat the vegetable oil in a deep fryer or large pot to 340°F. Tip: Use a thermometer to ensure the oil is at the perfect temperature for crispy, not greasy, chicken.
- Dredge each marinated chicken piece in the flour mixture, shaking off any excess.
- Fry the chicken in batches for about 3-4 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pot to keep the oil temperature steady.
- Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.
- Let the oil return to 340°F and fry the chicken again for 1-2 minutes for extra crispiness.
Zesty and utterly addictive, this Karaage is a textural dream with its crackly exterior giving way to succulent meat inside. Serve it with a squeeze of lemon or dunked in mayo for an extra indulgent treat that’ll have everyone fighting for the last piece.
Oyakodon (Chicken and Egg Bowl)
So, you’ve decided to dive into the world of Japanese comfort food, and let me tell you, you’re in for a treat with this Oyakodon. It’s like a warm hug in a bowl, where tender chicken and softly set eggs come together in a sweet and savory dance atop a bed of fluffy rice.
Ingredients
- For the sauce:
- 1 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- For the bowl:
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 large eggs, lightly beaten
- 1/2 onion, thinly sliced
- 2 cups cooked Japanese short-grain rice
- 2 green onions, thinly sliced for garnish
Instructions
- In a medium bowl, whisk together the dashi stock, soy sauce, mirin, and sugar until the sugar is completely dissolved to make the sauce.
- Heat a large skillet over medium heat and add the sauce, bringing it to a gentle simmer.
- Add the sliced onions to the skillet and cook for about 2 minutes, until they start to soften.
- Place the chicken pieces in the skillet, ensuring they’re submerged in the sauce. Cook for 5 minutes, or until the chicken is no longer pink.
- Pour the lightly beaten eggs over the chicken and onions. Cover the skillet and reduce the heat to low. Cook for 3 minutes, or until the eggs are just set but still slightly runny.
- Divide the cooked rice between two bowls. Carefully spoon the chicken and egg mixture over the rice, ensuring each bowl gets an equal amount of sauce.
- Garnish with sliced green onions before serving.
Best enjoyed when the eggs are still a bit jiggly, this Oyakodon is a masterpiece of textures—silky eggs, succulent chicken, and that oh-so-comforting sauce that ties it all together. Try topping it with a sprinkle of shichimi togarashi for an extra kick!
Chicken Katsu
Ready to dive into a dish that’s crispy on the outside, juicy on the inside, and guaranteed to make your taste buds do a happy dance? Let’s talk Chicken Katsu, the Japanese comfort food that’s about to become your weeknight hero.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- For frying:
- 1 cup vegetable oil
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Tip: This ensures even cooking and maximum crispiness.
- Season both sides of the chicken with salt and pepper.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Coat the chicken evenly with panko breadcrumbs, pressing lightly to adhere. Tip: For extra crunch, double coat by repeating the egg and panko steps.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Tip: Use a candy thermometer for accuracy to avoid soggy or burnt katsu.
- Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer to a wire rack to drain any excess oil.
Yum! The result? A golden, crunchy exterior giving way to tender, flavorful chicken. Slice it up and serve over a bed of shredded cabbage for a traditional touch, or get creative with a katsu sandwich drizzled with tonkatsu sauce.
Chicken Nanban
Who knew that a dish with such a fancy name could be your next weeknight hero? Chicken Nanban, a Japanese delight with a Spanish twist, is here to save your dinner routine with its crispy, tangy, and utterly addictive charm.
Ingredients
- For the marinade: 1 lb chicken thighs, 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sugar
- For the batter: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 cup ice-cold water
- For the sauce: 1/2 cup mayonnaise, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp vinegar
- For frying: 2 cups vegetable oil
Instructions
- In a bowl, mix soy sauce, mirin, and sugar to create the marinade. Add chicken thighs, ensuring they’re fully submerged. Marinate for 30 minutes in the fridge.
- While the chicken marinates, whisk together flour, cornstarch, baking powder, and ice-cold water for the batter. The colder the water, the crispier the batter—trust us!
- Heat vegetable oil in a deep pan to 350°F. A pro tip: drop a bit of batter in; if it sizzles and floats, you’re golden.
- Dip each marinated chicken thigh into the batter, letting excess drip off, then fry for 6-7 minutes until golden brown. Flip halfway for even cooking.
- Mix mayonnaise, honey, soy sauce, and vinegar for the sauce. Drizzle over the fried chicken or serve on the side for dipping.
Light, crispy, and bursting with flavor, Chicken Nanban is a textural dream. Serve it atop a bed of rice with a side of pickled veggies for a meal that’s anything but boring.
Mizutaki (Chicken Hot Pot)
So, you’ve decided to dive into the deliciously comforting world of Mizutaki, the Japanese chicken hot pot that’s like a warm hug for your taste buds. Perfect for those days when you want something hearty yet light, and let’s be honest, who doesn’t love a meal that’s basically a party in a pot?
Ingredients
- For the broth:
- 8 cups chicken stock
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp salt
- For the pot:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 4 cups napa cabbage, chopped
- 2 cups shiitake mushrooms, sliced
- 1 cup carrots, sliced
- 1 bunch green onions, cut into 2-inch pieces
- 1 block tofu, cut into cubes
- For serving:
- Ponzu sauce
- Chili oil
Instructions
- In a large pot, combine the chicken stock, sake, mirin, and salt. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to let the flavors meld.
- Add the chicken pieces to the pot and simmer for 5 minutes, or until the chicken is just cooked through. Tip: Don’t overcrowd the pot to ensure even cooking.
- Layer the napa cabbage, shiitake mushrooms, carrots, green onions, and tofu on top of the chicken. Cover and simmer for another 10 minutes. Tip: The veggies should be tender but still have a bit of crunch.
- Serve the hot pot directly from the pot, allowing everyone to scoop their desired ingredients into their bowls. Tip: The broth is gold, so make sure to ladle plenty into each bowl.
Get ready to slurp your way to happiness with this Mizutaki. The broth is rich yet clean, the chicken tender, and the veggies crisp-tender, making every bite a delightful contrast. Serve it with a side of ponzu and a drizzle of chili oil for that extra kick, and watch as your dining table turns into the hottest spot in town.
Tori No Kara-age (Japanese Style Fried Chicken)
Buckle up, buttercups, because we’re about to dive into the crispy, juicy world of Tori No Kara-age, a Japanese fried chicken that’s about to rock your taste buds harder than a karaoke night after one too many sake bombs.
Ingredients
- For the marinade:
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- For the coating:
- 1 cup potato starch
- 1/2 cup all-purpose flour
- 1 tsp salt
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, combine the chicken pieces with soy sauce, sake, ginger, and garlic. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful your chicken will be!
- In another bowl, mix together potato starch, all-purpose flour, and salt for the coating.
- Heat the vegetable oil in a deep fryer or a deep pan to 340°F. Tip: Use a thermometer to ensure the oil is at the perfect temperature for that golden crisp.
- Dredge each marinated chicken piece in the coating mixture, shaking off any excess.
- Fry the chicken in batches for about 3-4 minutes until golden brown and crispy. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
- Remove the chicken and let it drain on a wire rack or paper towels to keep it crispy.
This Tori No Kara-age is a symphony of textures—crispy on the outside, tender and juicy on the inside. Serve it with a squeeze of lemon or dip it in mayo for an extra umami kick. Trust me, your chopsticks won’t know what hit them.
Chicken Tsukune (Japanese Chicken Meatballs)
Kickstart your culinary adventure with these juicy, flavor-packed Chicken Tsukune, a Japanese delight that’s about to make your taste buds do a happy dance. Perfect for those who love their meals with a side of fun and a dash of daring, these meatballs are your ticket to a deliciously different dinner.
Ingredients
- For the meatballs:
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
- For the glaze:
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp sake
Instructions
- Preheat your grill or broiler to 375°F (190°C) for that perfect char.
- In a large bowl, mix the ground chicken, panko, egg, soy sauce, ginger, and garlic until just combined. Overmixing is a no-no for tender meatballs.
- Shape the mixture into 1-inch balls. Pro tip: Wet your hands to prevent sticking and keep the meatballs uniform.
- Grill or broil the meatballs for 10 minutes, turning halfway, until they’re golden and cooked through.
- While the meatballs cook, combine the glaze ingredients in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
- Brush the glaze over the cooked meatballs and return to the heat for 2 minutes to caramelize.
- Serve hot, skewered for authenticity or atop steamed rice for a hearty meal. The glaze gives a glossy finish and a sweet-savory punch that’s irresistibly good.
These Chicken Tsukune are a textural dream—crispy on the outside, tender inside, with a glaze that’s sticky, sweet, and utterly moreish. Try them as a party appetizer or a main dish that’s sure to spark conversations and cravings alike.
Shogayaki (Ginger Chicken)
Kickstart your culinary adventure with this zesty Shogayaki, a Japanese ginger chicken dish that’s as easy to whip up as it is to devour. Perfect for those nights when you’re craving something flavorful but don’t want to spend hours in the kitchen.
Ingredients
- For the marinade:
- 1 lb chicken thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp grated ginger
- 1 clove garlic, minced
- For cooking:
- 1 tbsp vegetable oil
- 1/2 onion, thinly sliced
Instructions
- In a bowl, combine the chicken with soy sauce, sake, mirin, grated ginger, and minced garlic. Let it marinate for at least 15 minutes. Tip: The longer it marinates, the more flavorful it gets!
- Heat vegetable oil in a pan over medium-high heat. Add the sliced onions and sauté until translucent, about 3 minutes.
- Add the marinated chicken to the pan, reserving the marinade. Cook the chicken until no longer pink, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
- Pour the reserved marinade over the chicken and continue to cook for another 2 minutes, or until the sauce thickens slightly. Tip: Keep an eye on the sauce to prevent burning.
Every bite of this Shogayaki is a delightful mix of tender chicken and the bold, gingery sauce that clings to it. Serve it over a bed of steamed rice or alongside some crisp veggies for a meal that’s sure to impress.
Chicken Soboro Don (Ground Chicken Bowl)
Ever find yourself staring into the fridge, dreaming of a meal that’s both a flavor bomb and a time-saver? Enter the Chicken Soboro Don, your new weeknight hero that’s here to save the day with minimal fuss and maximum deliciousness.
Ingredients
- For the chicken:
- 1 lb ground chicken
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp grated ginger
- For the eggs:
- 4 eggs
- 1 tbsp sugar
- 1 tbsp soy sauce
- For serving:
- 2 cups cooked white rice
- 1 green onion, thinly sliced
Instructions
- In a medium bowl, mix the ground chicken with soy sauce, mirin, sugar, and grated ginger until well combined. Tip: Letting it marinate for 10 minutes boosts the flavor.
- Heat a large skillet over medium heat and add the chicken mixture. Cook, breaking it into small pieces with a spatula, until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- In another bowl, whisk together eggs, sugar, and soy sauce. Pour into a separate non-stick skillet over low heat. Stir gently until softly scrambled, about 3 minutes. Tip: Low and slow is the key to fluffy eggs.
- Divide the cooked rice between two bowls. Top each with half of the chicken and scrambled eggs. Garnish with sliced green onions.
Zesty, savory, and slightly sweet, this Chicken Soboro Don is a textural dream with its fluffy eggs and crumbly chicken. Serve it with a side of pickled ginger for an extra kick, or dare to drizzle with a bit of sriracha for those who like it hot.
Tori Paitan Ramen (Chicken Broth Ramen)
Zesty, zippy, and downright zen-inducing, this Tori Paitan Ramen is your ticket to slurp-worthy bliss without the fuss of a flight to Tokyo. Imagine a broth so rich, it hugs your soul, and noodles that dance in your mouth—welcome to your new kitchen obsession.
Ingredients
- For the broth:
- 2 lbs chicken bones
- 1 gallon water
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 inch ginger, sliced
- For the tare (seasoning sauce):
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 1 tbsp sugar
- For serving:
- 12 oz fresh ramen noodles
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- In a large pot, combine chicken bones and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the top.
- Add onion, garlic, and ginger to the pot. Simmer uncovered for 6 hours, ensuring the broth remains at a gentle bubble.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Tip: For an extra silky texture, strain the broth a second time through cheesecloth.
- In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside.
- Cook ramen noodles according to package instructions. Drain and divide between two bowls. Tip: Rinse noodles under cold water to stop the cooking process and remove excess starch.
- Ladle hot broth over the noodles. Add 2 tbsp of tare to each bowl, adjusting to taste.
- Top each bowl with halved soft-boiled eggs, green onions, and nori strips. Tip: For perfectly soft-boiled eggs, cook for 6 minutes in boiling water, then plunge into ice water.
Creamy, dreamy, and packed with umami, this ramen is a bowl of comfort that’s begging for a sprinkle of chili flakes or a dash of sesame oil to make it your own. Serve it with a side of pickled veggies for a crunch that cuts through the richness.
Chicken Miso Soup
Mmm, who knew comfort could come in a bowl so effortlessly? Chicken Miso Soup is like a warm hug from the inside, blending umami richness with the simplicity of pantry staples. Let’s dive into making this soul-soother that’s as easy to whip up as it is to devour.
Ingredients
- For the broth:
- 4 cups water
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp grated ginger
- For the soup:
- 1 cup shredded cooked chicken
- 1 cup sliced mushrooms
- 2 green onions, thinly sliced
- 1/2 cup soft tofu, cubed
Instructions
- In a medium pot, bring 4 cups of water to a gentle boil over medium-high heat.
- Whisk in 2 tbsp of white miso paste until fully dissolved, then add 1 tbsp of soy sauce and 1 tsp of grated ginger. Tip: Keep the heat low to preserve the miso’s probiotic benefits.
- Add 1 cup of shredded cooked chicken and 1 cup of sliced mushrooms to the broth. Simmer for 5 minutes. Tip: For extra flavor, use leftover roasted chicken.
- Gently stir in 1/2 cup of cubed soft tofu and half of the sliced green onions. Cook for another 2 minutes. Tip: Add the tofu last to keep it from breaking apart.
- Remove from heat and ladle into bowls. Garnish with the remaining green onions.
Yum, this Chicken Miso Soup is a silky, savory dream with pops of texture from the mushrooms and tofu. Serve it with a side of crispy seaweed snacks for an extra umami punch!
Chicken Udon Stir Fry
Dive into a bowl of comfort with this Chicken Udon Stir Fry that’s so easy, it’ll make your takeout menus jealous. Packed with bold flavors and a kick of fun, it’s the weeknight hero you didn’t know you needed.
Ingredients
- For the sauce: 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tbsp brown sugar, 1 tsp grated ginger
- For the stir fry: 8 oz udon noodles, 1 lb chicken breast (sliced into thin strips), 2 cups mixed bell peppers (sliced), 1 cup broccoli florets, 2 tbsp vegetable oil, 2 cloves garlic (minced)
- For garnish: 1 tbsp sesame seeds, 2 green onions (sliced)
Instructions
- In a small bowl, whisk together soy sauce, mirin, sesame oil, brown sugar, and grated ginger to make the sauce. Set aside.
- Bring a large pot of water to a boil and cook udon noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add remaining 1 tbsp of vegetable oil. Add garlic, bell peppers, and broccoli. Stir fry for 3-4 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Add the cooked udon noodles and pour the sauce over everything. Toss well to combine and cook for another 2 minutes until everything is heated through.
- Garnish with sesame seeds and sliced green onions before serving.
Now, this dish isn’t just a treat for your taste buds with its savory-sweet sauce and tender chicken, but the udon noodles bring a delightful chewiness that’s downright addictive. Serve it up in a big bowl and maybe, just maybe, chopsticks optional.
Japanese Chicken Curry
Now, let’s dive into the cozy, comforting world of Japanese Chicken Curry, a dish that’s like a warm hug from your grandma if she was a master of umami and spices. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen, this curry is a game-changer with its rich, velvety sauce and tender chunks of chicken.
Ingredients
- For the curry: 1 lb chicken thighs (cut into bite-sized pieces), 2 tbsp vegetable oil, 1 onion (sliced), 2 carrots (cut into chunks), 2 potatoes (cut into chunks), 3 cups water
- For the roux: 3 tbsp butter, 1/4 cup flour, 2 tbsp curry powder, 1 tbsp garam masala, 1 tbsp ketchup, 1 tbsp soy sauce
Instructions
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they’re lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the sliced onion to the pot and sauté until translucent, about 3 minutes. This builds the flavor base of your curry.
- Toss in the carrots and potatoes, stirring to combine with the chicken and onions. Pour in 3 cups water, bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
- While the curry simmers, melt 3 tbsp butter in a small pan over low heat for the roux. Stir in 1/4 cup flour and cook, stirring constantly, until it turns a light brown, about 2 minutes. Tip: Keep the heat low to prevent burning.
- Add 2 tbsp curry powder and 1 tbsp garam masala to the roux, stirring to combine. Mix in 1 tbsp ketchup and 1 tbsp soy sauce until smooth.
- Gradually add the roux to the simmering curry, stirring constantly to dissolve and thicken the sauce. Cook for another 10 minutes, or until the vegetables are tender and the sauce is velvety.
Absolutely divine, this Japanese Chicken Curry boasts a lusciously thick sauce that clings to every piece of chicken and vegetable, offering a perfect balance of sweetness and spice. Serve it over a bed of steamed rice or with a side of pickled vegetables for an extra crunch and tang.
Chicken Zosui (Japanese Chicken Rice Soup)
Dive into the cozy embrace of Chicken Zosui, a Japanese comfort food that’s like a warm hug for your taste buds. This chicken rice soup is the culinary equivalent of your favorite blanket—simple, soothing, and utterly satisfying.
Ingredients
- For the broth:
- 4 cups chicken stock
- 1 tbsp soy sauce
- 1 tsp salt
- For the soup:
- 2 cups cooked white rice
- 1 cup shredded cooked chicken
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 carrot, diced
Instructions
- In a large pot, bring the chicken stock to a boil over medium-high heat.
- Add the soy sauce and salt to the boiling stock, stirring to combine.
- Reduce the heat to medium and add the cooked rice, shredded chicken, and diced carrot to the pot. Simmer for 10 minutes, stirring occasionally.
- Slowly pour the beaten eggs into the soup, stirring gently to create ribbons. Cook for 2 minutes until the eggs are set.
- Remove the pot from the heat and stir in the sliced green onions.
- Serve hot, garnished with additional green onions if desired.
Now, this Chicken Zosui isn’t just a soup; it’s a bowl of comfort with a silky texture and a savory depth that’ll make you forget all your troubles. Try topping it with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick. Nourishing, delicious, and downright delightful, it’s the perfect dish to cozy up with on a chilly evening.
Chicken Gyoza (Japanese Dumplings)
So, you’ve decided to dive into the delicious world of Chicken Gyoza, huh? These little pockets of joy are like the superheroes of the dumpling universe—packed with flavor, ready to save your dinner from boredom.
Ingredients
- For the filling:
- 1 lb ground chicken
- 2 cups finely chopped cabbage
- 1/4 cup chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- For the wrappers:
- 30 gyoza wrappers
- 1/4 cup water (for sealing)
- For cooking:
- 2 tbsp vegetable oil
- 1/2 cup water (for steaming)
Instructions
- In a large bowl, mix the ground chicken, cabbage, green onions, soy sauce, sesame oil, ginger, and garlic until well combined. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes before wrapping.
- Place a gyoza wrapper on your palm, spoon 1 tsp of filling into the center, wet the edges with water, and fold into a half-moon shape, pleating the edges. Tip: Don’t overfill, or you’ll have a gyoza explosion on your hands!
- Heat vegetable oil in a large skillet over medium-high heat. Arrange the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- Pour 1/2 cup water into the skillet, cover immediately, and steam for 5 minutes or until the water evaporates. Tip: Listen for the sizzle—it’s your cue to uncover and check for doneness.
- Remove the lid and cook for another minute to crisp up the bottoms.
Ready to serve? These Chicken Gyoza are crispy on the bottom, juicy on the inside, and absolutely irresistible when dipped in a tangy soy-vinegar sauce. Try serving them on a platter with a side of spicy mayo for an extra kick!
Chicken Sashimi (Torisashi)
Craving something daringly delicious that’ll make your taste buds do a double take? Let’s dive into the world of Chicken Sashimi (Torisashi), a dish that’s as bold in flavor as it is in concept, proving that chicken can indeed be a star in the raw food scene.
Ingredients
- For the chicken: 1 lb fresh, sashimi-grade chicken breast
- For the marinade: 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp grated ginger
- For serving: 1/2 cup finely chopped green onions, 1 tbsp toasted sesame seeds, 1 tsp wasabi paste
Instructions
- Place the chicken breast in the freezer for 15 minutes to firm up, making it easier to slice thinly.
- While the chicken is chilling, whisk together soy sauce, mirin, sake, and grated ginger in a bowl to create the marinade.
- Remove the chicken from the freezer and slice it into paper-thin slices against the grain. Tip: A sharp knife is your best friend here for clean, even slices.
- Arrange the chicken slices on a plate and pour the marinade over them, ensuring each piece is lightly coated. Let it sit for 5 minutes. Tip: Don’t marinate for too long, or the acidity will start to cook the chicken.
- Sprinkle the chopped green onions and toasted sesame seeds over the chicken. Serve immediately with a dab of wasabi paste on the side. Tip: For an extra kick, mix a little wasabi into your soy sauce for dipping.
Expect a melt-in-your-mouth experience with Torisashi, where the chicken’s natural sweetness meets the umami punch of the marinade. Serve it atop a bed of shredded daikon for a refreshing crunch, or pair it with a crisp, cold beer to cut through the richness.
Conclusion
Unlock the flavors of Japan right in your kitchen with these 18 authentic Japanese chicken recipes! Whether you’re craving the comfort of karaage or the subtlety of yakitori, there’s something here for every palate. We’d love to hear which dish becomes your favorite—drop us a comment below. Loved this roundup? Share the culinary inspiration with fellow foodies on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.