Looking for a taste adventure that will take you to the streets of Tokyo without leaving your kitchen? Look no further! Japanese cuisine is renowned for its bold flavors, vibrant colors, and hearty portions, and when it comes to chicken dishes, Japan truly outshines. In this article, we’ll dive into 20 mouth-watering Japanese chicken recipes that are both deliciously easy to make and packed with flavor.
From classic teriyaki chicken to modern twists like miso chicken and karaage (Japanese fried chicken), our recipe collection has got you covered. Whether you’re a seasoned cook or just starting out, these dishes will transport your taste buds to the heart of Japan.
Stay tuned for the next installment!
Teriyaki Chicken
Experience the sweet and savory flavors of Japan with this easy-to-make Teriyaki Chicken recipe. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to delight.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. In a separate bowl, mix together vegetable oil, garlic, and ginger.
4. Place the chicken breasts in a shallow dish and brush with the garlic-ginger mixture.
5. Pour the teriyaki glaze over the chicken breasts, making sure they’re fully coated.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Yakitori Grilled Chicken Skewers
Experience the bold flavors of Japan with these succulent Yakitori grilled chicken skewers. Marinated to perfection, the combination of sweet and savory notes will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking wine)
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1 tsp grated ginger
– 1/4 cup green onions, thinly sliced
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together soy sauce, sake, mirin, rice vinegar, sugar, and grated ginger.
2. Add the chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto bamboo skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
5. Serve immediately, garnished with thinly sliced green onions.
Cooking Time: 15-20 minutes
Chicken Katsu with Tonkatsu Sauce
This classic Japanese dish is a must-try – crispy chicken cutlets served with a rich and savory tonkatsu sauce. In this recipe, we’ll guide you through the simple process of creating a delicious meal that’s sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 1 egg
– Tonkatsu sauce (store-bought or homemade)
– Sliced green onions and grated daikon for garnish (optional)
Instructions:
1. Prepare the chicken by pounding each breast to an even thickness.
2. Dip the chicken in flour, shaking off excess, then dip in beaten egg.
3. Coat the chicken with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken until golden and crispy, about 3-4 minutes per side.
5. Serve hot with tonkatsu sauce spooned over the top. Garnish with green onions and daikon, if desired.
Cooking Time: 15-20 minutes
Enjoy your delicious Chicken Katsu with Tonkatsu Sauce!
Oyakodon (Chicken and Egg Rice Bowl)
A classic Japanese comfort food, Oyakodon is a simple yet satisfying dish that combines juicy chicken, soft-boiled eggs, and savory sauce with warm Japanese rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked Japanese short-grain rice
– 2 large eggs
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese cooking wine)
– 2 tbsp mirin (sweet Japanese cooking wine)
– 1 tsp sugar
– Salt and pepper, to taste
– Sesame seeds and chopped green onions, for garnish (optional)
Instructions:
1. Cook the chicken in a saucepan with soy sauce, sake, mirin, sugar, salt, and pepper until cooked through.
2. Soft-boil the eggs by simmering them in water for 6-7 minutes, then peel and slice into wedges.
3. Warm the Japanese rice according to package instructions.
4. Assemble the Oyakodon by placing a scoop of warm rice on a plate, topping with chicken and egg slices, and drizzling with any remaining sauce.
5. Garnish with sesame seeds and chopped green onions, if desired.
Cooking Time: 20-25 minutes
Karaage (Japanese Fried Chicken)
Karaage is a popular Japanese street food that’s crispy on the outside and juicy on the inside. This recipe yields deliciously flavorful fried chicken that’s perfect for snacking or as part of a meal.
Ingredients:
– 2 lbs chicken thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon sugar
– 1/2 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, mix together flour, cornstarch, potato starch, salt, pepper, and sugar.
2. Pour in buttermilk and stir until the mixture forms a thick batter.
3. Add chicken pieces to the batter and toss to coat evenly.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan or a deep fryer to 350°F (180°C).
5. Fry chicken pieces in batches for 5-7 minutes, or until golden brown and crispy.
6. Remove karaage from oil with a slotted spoon and drain on paper towels.
Cooking Time: About 15-20 minutes
Miso Chicken
This Miso Chicken recipe brings together the umami flavor of miso paste with the sweetness of honey, creating a sticky and savory glaze perfect for grilled or baked chicken.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 2 tbsp white miso paste
– 1 tbsp honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and ginger until smooth.
3. Place chicken breasts on the prepared baking sheet.
4. Brush the miso glaze evenly over both chicken breasts.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 25-30 minutes
Chicken Tatsuta-age (Marinated Fried Chicken)
A popular Japanese-inspired fried chicken dish, Chicken Tatsuta-age is a flavorful and crispy delight that’s sure to satisfy your cravings. This recipe yields tender, juicy chicken with a savory sweet marinade and crunchy exterior.
Ingredients:
– 2 lbs boneless, skinless chicken pieces ( thighs, legs, wings, breasts)
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tablespoons rice vinegar
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together soy sauce, sake or wine, rice vinegar, sugar, garlic, and ginger.
2. Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove chicken from the marinade, allowing excess to drip off.
5. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
6. Drain on paper towels and serve hot.
Cooking Time: 20-30 minutes
Chicken Nanban (Sweet and Sour Fried Chicken)
A classic Japanese-inspired dish that balances sweet and sour flavors with crispy fried chicken, perfect for a quick weeknight dinner or party appetizer. With just a few ingredients and simple preparation, you’ll be enjoying this mouth-watering treat in no time.
Ingredients:
– 2 lbs boneless, skinless chicken pieces (breast, thighs, wings, drumsticks)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 2 tablespoons soy sauce
– 2 tablespoons water
– Vegetable oil for frying
– Sliced green onions and pickled ginger for garnish (optional)
Instructions:
1. In a large bowl, mix flour, cornstarch, sugar, and salt.
2. Dip chicken pieces into the mixture, shaking off excess.
3. Fry chicken in hot oil until golden brown, about 5-7 minutes per batch.
4. Drain and pat dry with paper towels.
5. Whisk together rice vinegar, soy sauce, and water to make the sweet and sour glaze.
6. Toss fried chicken pieces with the glaze until coated.
7. Serve immediately, garnished with green onions and pickled ginger if desired.
Cooking Time: 20-25 minutes
Japanese Chicken Curry
Savor the rich flavors of Japan with this comforting and aromatic chicken curry dish, infused with the warmth of spices and a hint of sweetness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder (Japanese-style)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, curry powder, cumin, paprika, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Stir in coconut milk and chicken broth. Bring to a simmer and cook, covered, for 20-25 minutes or until the sauce has thickened and the chicken is cooked through.
5. Season with salt and black pepper to taste. Garnish with cilantro leaves.
Cooking Time: 30-35 minutes
Chicken Shogayaki (Ginger Chicken)
Chicken Shogayaki (Ginger Chicken)
A classic Japanese dish that combines the flavors of ginger, soy sauce, and chicken in a savory and aromatic sauce.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 inches fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sake (or dry white wine)
- 2 tbsp sugar
- 1 tsp sesame oil
- Salt and pepper to taste
- Fresh scallions, chopped (optional)
- In a small bowl, whisk together soy sauce, sake, sugar, and sesame oil. Set aside.
- In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
- In the same skillet, add the grated ginger and minced garlic. Cook for 1 minute, stirring constantly.
- Add the reserved soy sauce mixture to the skillet and stir to combine. Return the chicken to the skillet and simmer for 5-7 minutes or until cooked through.
Cooking Time: 15-20 minutes. Serve hot, garnished with chopped scallions if desired.
Tori No Kara Miso (Miso-Marinated Chicken)
This Japanese-inspired dish is a perfect blend of savory and sweet, with the rich flavor of miso paste marinating tender chicken. Serve it as a main course or use it as a topping for rice bowls or noodle dishes.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup white miso paste
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons brown sugar
– 1 teaspoon sesame oil
Instructions:
1. In a blender or food processor, combine miso paste, soy sauce, sake, garlic, and ginger. Blend until smooth.
2. In a large bowl, whisk together the blended mixture, brown sugar, and sesame oil.
3. Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. Preheat oven to 400°F (200°C). Remove chicken from marinade, letting any excess liquid drip off. Bake for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Chicken Tsukune (Japanese Chicken Meatballs)
Tsukune are Japanese-style chicken meatballs that are typically grilled or pan-fried and served with a variety of dipping sauces. This recipe yields tender and flavorful meatballs with a hint of soy sauce and sesame oil.
Ingredients:
– 1 pound boneless, skinless chicken breast, finely chopped
– 1/2 cup panko breadcrumbs
– 1/4 cup grated daikon radish (optional)
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick pan or grill over medium-high heat.
2. In a large bowl, combine chicken, panko breadcrumbs, daikon radish (if using), soy sauce, sesame oil, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Wet your hands with water and shape the mixture into small meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.
4. Cook the meatballs for 5-7 minutes on each side, or until cooked through.
5. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Chicken Udon Stir-Fry
A classic Japanese-inspired dish, Chicken Udon Stir-Fry combines the comfort of warm noodles with the bold flavors of stir-fried chicken and vegetables. This quick and easy recipe is perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 200g udon noodles
– 2 cups mixed bell peppers (any color)
– 1 cup snow peas, sliced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
4. Add garlic, bell peppers, and snow peas. Stir-fry for 3-4 minutes, or until vegetables are tender-crisp.
5. Return chicken to the pan and stir in soy sauce.
6. Combine cooked udon noodles with the chicken and vegetable mixture. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Chicken Soboro Don (Ground Chicken Rice Bowl)
A popular Japanese-inspired dish that combines juicy ground chicken with fluffy rice and savory sauce.
Ingredients:
– 1 lb ground chicken
– 1/2 cup cooked Japanese short-grain rice
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp sugar
– 1 tsp grated ginger
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. In a large bowl, combine ground chicken, soy sauce, sake, sugar, ginger, and sesame oil. Mix well with your hands or a wooden spoon until just combined.
2. Cook Japanese short-grain rice according to package instructions. Allow it to cool down.
3. Heat a non-stick pan over medium-high heat. Add the chicken mixture and cook for 5-7 minutes, breaking it up into small pieces as it cooks.
4. Serve the cooked chicken on top of the cooled rice in a bowl. Drizzle with your favorite sauce (e.g., soy sauce, oyster sauce, or furikake).
Cooking Time: 15-20 minutes
Chicken Karaage Don (Fried Chicken Rice Bowl)
A popular Japanese-inspired dish that combines crispy fried chicken with flavorful rice and savory sauces.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/2 cup buttermilk
– Vegetable oil for frying
– Cooked Japanese rice (about 1 cup)
– Tonkatsu sauce and soy sauce for serving
Instructions:
1. In a bowl, mix together flour, cornstarch, and panko breadcrumbs.
2. In a separate bowl, whisk together egg and buttermilk.
3. Dip chicken pieces into the egg mixture, then coat with the flour mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat. Fry chicken until golden brown, about 5-6 minutes per batch.
5. Serve fried chicken on top of cooked Japanese rice, drizzle with Tonkatsu sauce and soy sauce to taste.
Cooking Time: About 20-25 minutes (including cooking time for the rice)
Chicken Miso Ramen
Warm up with a comforting bowl of Japanese-inspired goodness! This recipe combines the rich flavors of miso, chicken, and vegetables to create a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups dashi broth (or store-bought)
– 2 tbsp white miso paste
– 2 cups mixed vegetables (e.g., carrots, bok choy, mushrooms)
– 1/4 cup sliced green onions for garnish
– 1/4 cup bean sprouts or extra-firm tofu for added texture
– 8 oz ramen noodles
– Salt and pepper to taste
– Optional: soft-boiled egg, pickled ginger, or sesame seeds
Instructions:
1. Cook ramen noodles according to package instructions.
2. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
3. Add chicken and cook until browned, about 5 minutes.
4. Add mixed vegetables and cook until tender, about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Assemble bowls by placing noodles at the bottom, followed by chicken and vegetable mixture, then garnish with green onions and bean sprouts (or tofu).
Cooking Time: Approximately 20-25 minutes.
Chicken Yakisoba
Enjoy a delicious and easy-to-make Chicken Yakisoba dish, inspired by traditional Japanese cuisine. This recipe combines the savory flavors of chicken, vegetables, and noodles in a quick-cooking stir-fry.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup bean sprouts
– 1 cup soba noodles
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook soba noodles according to package instructions; set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add onion and garlic; stir-fry until softened, about 2 minutes.
4. Add bean sprouts, soy sauce, and oyster sauce (if using); stir-fry for an additional 2-3 minutes.
5. Return chicken to the pan and stir-fry everything together.
6. Serve hot over cooked soba noodles. Garnish with chopped green onions.
Cooking Time: Approximately 15-20 minutes.
Chicken Gyoza (Japanese Dumplings)
Gyoza are a popular Japanese dish that can be steamed, pan-fried, or deep-fried, and filled with a variety of ingredients. In this recipe, we’ll make traditional chicken-filled gyoza with a savory broth for dipping.
Ingredients:
– 1 pound ground chicken
– 1/2 cup finely chopped cabbage
– 1/4 cup finely chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Gyoza wrappers (about 20-24 wrappers)
– Cooking oil or vegetable oil for pan-frying
– Dipping broth (see below)
Instructions:
1. In a large mixing bowl, combine chicken, cabbage, green onions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a gyoza wrapper on a flat surface. Place 1-2 tablespoons of the chicken mixture in the center of the wrapper.
3. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll into a ball shape. Repeat with remaining wrappers and filling.
4. Heat about 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pan-fry gyoza until golden brown on the bottom, about 2-3 minutes.
5. Serve hot with dipping broth made by mixing equal parts soy sauce and sake (or water) with sliced green onions.
Cooking Time: About 15-20 minutes to prepare and pan-fry all the gyoza.
Chicken Sukiyaki
Experience the rich flavors of Japan with this easy-to-make Chicken Sukiyaki recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup chicken broth
– 1/4 cup water
– Noodles or rice for serving
Instructions:
1. In a large saucepan, combine soy sauce, sake, mirin, sugar, garlic, and ginger.
2. Bring the mixture to a boil over medium-high heat.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the chicken broth and water. Bring to a simmer.
5. Reduce heat to low and cook for 10-15 minutes or until the chicken is cooked through.
6. Serve hot with noodles or rice.
Cooking Time: 20-25 minutes
Chicken Zosui (Japanese Chicken Rice Soup)
Chicken Zosui is a classic Japanese comfort food that warms the heart and soul. This simple yet satisfying soup is a staple in many Japanese households, perfect for a cozy night in or a quick pick-me-up.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups cooked Japanese rice (preferably day-old rice)
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 2 green onions, thinly sliced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken, onion, garlic, and mushrooms. Cook over medium heat until the chicken is cooked through.
2. Add cooked rice, chicken broth, and soy sauce. Bring to a simmer.
3. Reduce heat to low and cook for 15-20 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Garnish with green onions before serving.
Cooking Time: 30-40 minutes
Summary
Get ready to taste the flavors of Japan with these 20 delicious and easy-to-make chicken recipes! From classic Teriyaki Chicken to innovative dishes like Miso Chicken and Karaage (Japanese Fried Chicken), there’s something for every palate. Savor the sweet and sour flavors of Chicken Nanban or indulge in the comforting warmth of Japanese Chicken Curry. Whether you’re a seasoned cook or a beginner, these recipes are sure to delight your taste buds. Explore the world of Japanese cuisine with this comprehensive collection of mouthwatering chicken dishes!
