Japanese chicken recipes you definitely must try

 Japanese chicken recipes you definitely must try(delicious recipes and easy to make)

Here we give you 6 Japanese chicken recipes you definitely must try. 

Japanese chicken recipes

Easy Boneless Fried Chicken

Here is a boneless fried chicken that you can bite into with all your might. Crispy on the outside and juicy on the inside, it's sure to be a hit with the whole family! The aroma of herb salt, garlic, and allspice will stimulate your appetite. The aroma of herb salt, garlic, and allspice is very appetizing, and this dish will add a festive touch to your table. I hope you will try making it.

Ingredients (for 2 persons)

⦁Chicken thighs ... 300g

⦁1 egg

⦁(A) Cake Flour: 2 tablespoons

⦁(A) Milk: 2 tablespoons

⦁(A) Herb salt - 1 tsp

⦁(A) Grated garlic: 1 teaspoon

⦁(B) Cake flour - 60g

⦁(B) 1 teaspoon allspices

⦁(B) 1 teaspoon black pepper

⦁1 teaspoon black pepper 

⦁deep-frying oil (appropriate amount) 

---- decoration ----

⦁Arugula - 10g

⦁5 small tomatoes

⦁1/8 yellow bell pepper

How to make

Preparation. Remove the excess skin and fat from the chicken thighs. Cut off the roots of the arugula. Remove the heads from the small tomatoes. Remove the seeds from the yellow bell peppers.

1. Cut the arugula into 4 cm pieces. Cut cherry tomatoes into quarters. Cut the yellow bell pepper into thin slices.

2. Cut the chicken thighs into quarters.

3. Mix the egg and (A) in a bowl, add 2, and marinate in the refrigerator for 10 minutes to blend the flavors.

4. Mix (B) in another bowl, add 3 and sprinkle all over.

5. Pour about 5cm of deep-frying oil from the bottom of the pan, heat to 180℃, and deep-fry 4. Deep-fry for about 8 minutes until golden brown and cooked through, then drain the oil.

6. Place 1 and 5 on a plate and serve.

Roasted chicken in a frying pan

How about roast chicken made in a frying pan with the irresistible aroma of garlic? The juices from the bone-in chicken thighs roasted in butter, combined with the richness of white wine and honey, make this dish a real treat! The potatoes and white mushrooms for garnish are roasted with the bone-in chicken thighs, so you can make it in just one pan. I hope you will try it.

Ingredients (for 2 persons)

⦁Chicken thighs on the bone (600g total) - 2

⦁2 cloves garlic

----- Seasoning: -----

⦁Salt and pepper ... 1 tsp

⦁1 tablespoon olive oil

----- Sauce-----

⦁3 tablespoons white wine

⦁1 tablespoon honey

⦁Mustard - 1/2 tbsp

⦁Potatoes  ... 200g

⦁White mushrooms - 4

⦁10g salted butter

----- Accompaniments-----

⦁Watercress ... as needed

How to make

Preparation. Remove the excess fat and muscle from the bone-in chicken thighs and cut into the bone on both sides. Remove the sprouts from the potatoes.

1. Cut the potatoes into 8 equal wedges, leaving the skin on.

2. Cut the white mushrooms in half.

3. Crush the garlic with the side of a knife.

4. Add the bone-in chicken thighs, seasoning ingredients, and 3 to a bat, cover with plastic wrap, and place in the refrigerator for 30 minutes, then leave at room temperature for 10 minutes.

5. Melt the salted butter in a pan over medium heat, place 4 skin side down, and add the remaining 4, 1, and 2. Bake for about 7 minutes, turning and pressing down until the skin is browned.

6. Wipe off the excess fat with kitchen paper, take out all the ingredients except for the bone-in chicken thighs, and add the ingredients for the sauce with the skin side up. When the chicken thighs are cooked, remove them from heat.

7. Serve in a bowl, topped with the remaining sauce and garnished with watercress.

⦁This recipe contains honey, and should not be consumed by children under one year of age. Honey can also be substituted with sugar. The sweetness of each type of honey varies, so please adjust to your taste.

UFO Chicken 

Introducing UFO Chicken, a skillet filled with melted cheese and surrounded by juicy chicken. Mixing ketchup into the batter makes it easy for children to eat. Sprinkle with cornflakes and deep-fry for a crunchy texture. If you eat it with rich cheese, it will bring a smile to your face! Why don't you make this for your Christmas party?

Ingredients (for 4 persons)

⦁Chicken wings ... 12 pcs

----- batter -----

⦁Flour - 100g

⦁Egg (M size) ... 1

⦁4 tablespoons milk

⦁Ketchup ... 3 tablespoons

⦁1 tablespoon chicken soup stock

⦁1 teaspoon grated garlic

⦁Salt ... 1/2 teaspoon

⦁Pinch of black pepper

⦁Cornflakes (plain) ... 120g

⦁Deep-frying oil - as needed

----- cheese-----

⦁Pizza cheese ... 200g

⦁Sliced cheddar cheese - 3 slices

----- Toppings-----

⦁Parsley (fresh) ... as needed

⦁Pink pepper - as needed

How to make

Preparation. Finely chop the parsley.

1. Put the cornflakes in a plastic bag and beat them with a rolling pin to break them into small pieces.

2. Mix the ingredients for the batter in a bowl.

3. Dip the chicken wings in the batter and then sprinkle the batter all over.

4. Pour in the deep-frying oil to a height of about 4 cm from the bottom of the pan and heat to 170℃. Heat the oil to 170°C. Deep-fry for about 5 minutes until golden brown and cooked through, then drain the oil.

5. Place the pizza cheese on the skillet and tear the sliced cheddar cheese in the center.

6. Place 5 on a heatproof container, arrange 4 around it, and sprinkle the toppings on the cheese.

Roast chicken as the protagonist of Christmas dinner

Let's make a roast chicken that tastes just like something you would eat at a restaurant. The sweet and sour marmalade jam and mildly sweet honey go perfectly with the juicy bone-in chicken thighs! The addition of red wine to the seasoning will tighten the flavor and make it even more delicious. 

Ingredients (for 2 persons)

⦁Chicken thighs on the bone (600g total) - 2 pcs.

⦁(A)Soy sauce - 2 tablespoons

⦁(A) Red wine - 2 tablespoons

⦁(A)Marmalade jam ... 1 tablespoon

⦁(A) Honey - 2 tsp

⦁(A) Grated garlic - 1 tsp

⦁(A) pinch of salt

⦁Baby leaf - 20g

⦁Orange (cut into wedges) - 2 slices

Preparation. Cut the strands off the bone-in chicken thighs.

1. Pierce the boned chicken thighs with a fork in several places.

2. Put (A) in a zipper bag, mix well, put 1 piece in the bag, rub well to blend the flavors, remove the air, close the bag, and leave in the refrigerator for about 1 hour. During this time, preheat the oven to 200℃.

3. Place 2 on a baking sheet lined with a cookie sheet, and bake in the oven at 200℃ for 30 minutes until browned and cooked through.

4. Place in a bowl and garnish with baby leaves and oranges.

⦁This recipe contains honey, and should not be consumed by children under one year of age. Honey can also be substituted for sugar. The sweetness varies depending on the type of honey, so please adjust to your taste.

roast chicken with a whole chicken

One of my favorite Japanese chicken recipes. Exciting from the looks of it! Here is a roast chicken made from whole chickens. By mixing butter, garlic, and herb salt and coating the surface of the whole chicken, you can make a fragrant and appetizing dish. Add white wine or honey to the skillet, which melts the flavor of the whole chicken and vegetables, to make an excellent sauce. Please try making this dish.

Ingredients (for 4 persons)

⦁Whole chicken ... 1000g

----- Stuffing: -----

⦁Onion ... 1/2 onion

⦁Carrots ... 60g

⦁1 bay leaf

⦁Rosemary (dried) - 2 sprigs

⦁Thyme (dried) - 1 sprig

⦁2 teaspoons minced garlic

⦁3 g herb salt

⦁20 g salted butter

----- Accompaniments-----

⦁1 potato

⦁1 zucchini ... 1

⦁7 white mushrooms

⦁1 red bell pepper

⦁1 tablespoon olive oil

⦁Salt and pepper ... 1/3 tsp.

----- sauce -----

⦁White wine ... 2 tablespoons

⦁1 tablespoon honey

⦁Consomme granules ... 1/2 tsp.

----- Toppings-----

⦁Lemon (sliced) - 1/2 lemon

⦁Parsley (fresh) - as needed

How to make

Preparation. Preheat the oven to 200°C. Bring the salted butter to room temperature. Wash the chicken inside and pat dry with cooking paper. Cut the vegetables into bite-sized pieces. Cut the lemon into thin chunks.

1. Cut the carrots and onions into 1cm cubes.

2. In a bowl, mix together the salted butter, grated garlic, and herb salt.

3. Put half of the mixture into the belly of the whole chicken. Close the buttocks and mouth with a bamboo skewer sewn lengthwise. Tie both ankles tightly with octopus thread, and apply 2 all over with a brush.

4. Place the remaining vegetables, olive oil, salt, and pepper on the skillet, top with the remaining 2, bay leaves, rosemary, and thyme, cover with aluminum foil and bake in the oven at 200℃ for 30 minutes.

5. Remove the aluminum foil, pour the juices from the meat, and bake for another 30 minutes.

6. When the chicken is browned and cooked through, remove the whole chicken and the vegetables.

7. To make the sauce, add the ingredients for the sauce to the skillet with the gravy from step 6 and bring to a simmer over medium heat.

Add back the vegetables from 6, the whole chicken with the octopus string and bamboo skewers removed, and top with lemon and parsley.

Teriyaki chicken rice

Every time I go to a Japanese restaurant, teriyaki chicken rice is what I must order. I love teriyaki chicken rice, especially the teriyaki sauce, fresh with sweet, sweet with aroma, mixed in the rice, that is a fragrance!

Main ingredients

⦁Chicken thigh 250g

⦁Rice 1 bowl

Accessories

⦁Broccoli 200g

⦁Carrot 50g

⦁Oilseed rape 200g

⦁Onion 1pc

Ingredients

⦁Salt moderate amount

⦁Honey

⦁Cooking wine moderate amount

⦁Oil moderate amount

⦁Old soy sauce moderate amount

⦁soy sauce moderate amount

Steps of Teriyaki Chicken Rice

1. Clean the chicken thighs, remove the bones, use a knife to shoot the chicken thigh meat loose, and cut it into pieces

2. Put the chicken thighs into a container, mix in salt and wine and marinate for 20 minutes

3. Make teriyaki sauce, 1 tbsp of soy sauce, 1 tbsp of cooking wine, 2 tbsp of soy sauce, 1 tbsp of honey

4. Pour a little oil into the pan, add the marinated chicken thighs after 5 degrees of heat, skin side down, and keep pressing the chicken with a spatula during the frying process to fry the chicken oil, fry until both sides are golden brown and set aside.

5. Cut the onion into julienne strips and use the remaining oil in the pan to saute the onion until soft.

6. Pour the teriyaki sauce into the chicken

7. High heat to boil the sauce to low heat and cook until the soup thickened, halfway through the chicken thighs to counteract the meat, so as not to burn paste, do not dry up all the soup

8. Pour in the stir-fried onions, stir-fry for a few moments

9. Remove the chicken thighs, let stand for a while, and cut into long pieces

10. Wash broccoli, baby greens, carrots, cut into pieces, torn into small and slices, water boiling, put a little salt, put broccoli, baby greens, carrots quickly blanched, take out to cool

11. Serve the rice in a bowl, place the chicken thighs and vegetables on top of the rice, and drizzle with the thick teriyaki soup.

12. Delicious, invite three or five friends to try your skills!

Tips & Tricks

1. Teriyaki is a Japanese cooking method that usually involves grilling meat with a large amount of soy sauce, sugar water, garlic, ginger, and sake (or mirin) on the outer layer, similar to Chinese cooking techniques such as marinades and sauces. There are many ways to make teriyaki sauce, the more Japanese one is made with sake, soy sauce, mirin, and water, while the one I often use is made with soy sauce, cooking wine, soy sauce, and honey, and it tastes fresh and full of flavor popular with friends and family!

2. teriyaki chicken rice is good or not, the key lies in the bowl of teriyaki sauce. The golden ratio of this teriyaki sauce is soy sauce: wine: soy sauce. 

That were my favorite 6 Japanese chicken recipes. 

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