Though pork and seafood tend to be the most used in Japanese cooking, I promise you won’t be disappointed with any of these incredible Japanese chicken recipes!
They’re quick, tasty, and deliciously family-friendly.
Sick of making the same chicken dishes over and over?
I know it’s a super versatile meat, but there are only so many nights you can eat the same old thing, right?
These chicken dishes are anything but boring. Japanese recipes are known for their fantastic use of spice and umami infusions.
So, what are you waiting for? Dig out the soy sauce and get ready to be dazzled.
Yakitori refers to the style of cooking, which is to skewer the meat and roast it over an open flame.
As it cooks, you’ll need to glaze it with a lovely light sauce so that it can caramelize and infuse into the meat.
All you’ll need is mirin, soy sauce, sake, water, and brown sugar.
Just don’t forget to soak the skewers; otherwise, they’ll burn on the heat.
Yakisoba is a traditional fried noodle dish loaded with veggies and chicken and, of course, plenty of yummy sauce.
Though it’s usually made with soba noodles, feel free to use whatever you have on hand. The thicker, the better.
In Japanese, soboro means ‘crumbled meat,’ and don is short for ‘donburi,’ a type of rice bowl.
Combine the two, add scrambled eggs and veggies, and you’ll have an easy and filling meal you could eat at any time of the day.
I like this with lots of Japanese mayo and Sriracha drizzled over the top.
Did you know that fried chicken is hugely popular in Japan? They actually make reservations in advance to get a bucket to eat on Christmas day!
This elevated recipe uses panko breadcrumbs for maximum crunch, and it’s wonderful when served with Japanese mayo.
I like this served with Chinese scallion pancakes.
As the name suggests, miso chicken relies on the umami goodness of fermented miso paste for its savory finish.
It has such a fantastic depth of flavor that a little goes a long way.
Just remember that you’ll need to wipe the excess marinade off the chicken before cooking.
Is there anything better than crispy chicken coated in sticky-sweet glaze and served with a plate full of vibrant veggies?
Making your own teriyaki sauce takes a few extra steps, but it’s so worth it. I promise!
Tsukune are traditionally made using ground chicken, and they can be served whole or yakitori-style on skewers.
The glaze is vital to ensure these are as tasty as possible and stay tender.
It’s a very similar sauce to the one above, so you’ll get two different meals out of it if you make enough.
Ramen is essentially a type of noodle soup. It’s most often served with meat and veggies, and of course, noodles.
Since the broth is such a massive part of the dish, be sure to get something of high quality.
The fried chicken recipe above is always made using a cutlet. This recipe, on the other hand, is more like what you’d expect of fried chicken.
You’ll need boneless chicken thighs and potato starch. That’s how you guarantee the crispiest coating around.
This version of fried chicken takes the same terrific texture and taste as the recipe above and then adds a sweet chili glaze.
This would work just as well with a cutlet or whole boneless thigh pieces.
But the smaller portions allow for more of that crispy coating, which I just can’t get enough of.
This egg and rice bowl is super popular in Japan, and it can be made in a snap.
Other than the rice, everything is cooked in one pan for this. But what’s unusual is that you’ll cook everything in the sauce, even the eggs!
Tempura is kind of like fried chicken (they’re both cooked in hot oil), but this recipe uses batter instead of egg and breadcrumbs.
The trick to getting the perfect light and crisp texture is to use cold water and not to overcrowd the pan.
Instead, cook your chicken in batches so it has room to bubble.
Step away from the buffalo sauce and put down that ranch! This incredible Japanese chicken wing recipe is too good not to try.
Not only are they brimming with beautiful ginger and garlic glaze, but they’re also more crispy than you’ll believe.
If you want a Japanese chicken dish that’s not fried, this one is for you. After all, as tasty as it is, fried food isn’t the best, right?
Instead, try this super easy grilled sesame chicken recipe. Serve over steamed rice or noodles and add plenty of bright veggies.
This stew is like a hybrid between chicken soup and comforting chicken and dumplings.
It’s very rich and creamy, and it’s bulked out with veggies and potatoes.
It all starts with a simple roux, but if you have a Japanese grocery store close by, you should be able to find some pre-made cream sauce mix to save time.
I almost always add chopped nuts to the top of my stir-fries for a pop of crunch.
Though I like the salt of peanuts, cashews are ideal because they’re not too hard.
This dish is extremely budget-friendly, using celery and carrots along with chicken things. You won’t need noodles, but they’ll make it more filling.
This fried chicken recipe is a twist on Karaage chicken. Both are deliciously crunchy, but this version uses a sweet and sour marinade before cooking.
Once golden, it’s then topped with crunchy Japanese-style tartar sauce.
It’s full of mayo, pickles, and onions and is much more addictive than what we’re used to.
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