Japanese Braised Chicken has been a treasured dish in my family for generations. Every Sunday, my grandmother would prepare Japanese Braised Chicken in her small kitchen, filling the air with the sweet and savory aroma of soy sauce, ginger, and garlic. I remember sitting at the table, watching her carefully stir the bubbling pot with patience and love. She always said, “The secret to the best Japanese Braised Chicken is time and heart.” Her words stayed with me, and now I make this dish for my own family, hoping to pass on the same warmth and flavor.
The Magic of Simple Ingredients
What makes Japanese Braised Chicken so special is its simplicity. With just chicken thighs, soy sauce, mirin, sugar, garlic, and ginger, you can create a meal that tastes like magic. The chicken slowly simmers, absorbing the rich, umami flavors of the sauce. The kitchen fills with a comforting scent that draws everyone in. My grandmother would sometimes add hard-boiled eggs or vegetables like carrots and daikon to make it a fuller meal. To this day, I still follow her little tricks to keep the taste just right.
A Meal That Brings Everyone Together
When Japanese Braised Chicken is ready, it’s more than just food on a plate — it’s a reason for everyone to gather. As soon as I place the steaming bowl on the table, my family knows it’s time to sit together and share stories. The tender chicken falls apart with a fork, coated in the glossy, sweet-savory sauce. My kids love to pour it over their rice, making every bite more flavorful. No matter how many times I cook it, the joy of eating it together never fades.
A Recipe Full of Heart
Every time I make Japanese Braised Chicken, I think of my grandmother’s hands, her patience, and her love. Cooking it is like revisiting a memory, one that I now share with my own family. It’s more than just a recipe — it’s a connection between generations. I hope that one day, my children will cook Japanese Braised Chicken for their families, remembering the warmth of home in every bite.
Table of Contents
Chef’s Notes- Japanese Braised Chicken
- Master the Sear: Pat the chicken thighs dry before searing to get that beautiful golden crust. Moisture prevents browning, so take your time with this step.
- Flavorful Fond: When deglazing, be sure to scrape up all the brown bits stuck to the bottom of the pot. These bits (called “fond”) are flavor gold.
- Low & Slow Magic: Patience is key for braising. Cooking on low heat for 2 hours ensures tender, fall-off-the-bone chicken. Avoid boiling, as it can toughen the meat.
- Overnight Flavor Boost: Letting the chicken rest in the sauce overnight is a game-changer. The chicken absorbs the sauce, resulting in a deeper, richer flavor.
- Sauce Consistency: If you want a thicker, more luxurious sauce, reduce it on medium heat for 5-10 minutes after the chicken has been removed from the pot.
- Twine Trick: Using kitchen twine keeps the green onions and ginger bundled, making it easier to remove them later. You can also use a spice bag if you have one.
- Custom Garnishes: Top with sesame seeds, sliced green onions, chili oil, or a dash of togarashi (Japanese spice blend) for added flavor, color, and texture.
- Double the Batch: Since the process takes time, consider doubling the recipe. The chicken keeps well in the refrigerator for up to 3 days and freezes for up to a month.
- Meal Prep Hero: Shred or slice the chicken and use it for rice bowls, ramen toppings, bento boxes, or quick stir-fries throughout the week.
Japanese Braised Chicken
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minutesDive into the exquisite flavors of Japan with this effortless Japanese Braised Chicken recipe! Slowly simmered in a harmonious blend of sweet and savory notes, this succulent chicken dish is perfect for enhancing your ramen or gracing your rice bowls. Whether you’re a culinary novice or a seasoned chef, this recipe guarantees melt-in-your-mouth tenderness and a depth of flavor that will leave you craving more. Elevate your home cooking with this delightful and authentic Japanese classic!
Ingredients
- Main Ingredients
2.5 lb chicken thighs bone-in and skin-on
3 long green onions green parts only
- Aromatics
4 slices fresh ginger thin slices
- Sauce
1 tbsp vegetable oil
1 cup sake
1 cup soy sauce
2 cups water
2/3 cup brown sugar
- Binding
3 feet kitchen twine
- Alternative Ingredients:
Chicken Thighs: Can substitute with bone-in drumsticks for a different presentation.
Sake: Replace with dry white wine or chicken broth if unavailable.
Soy Sauce: Use tamari for a gluten-free option.
Brown Sugar: Substitute with honey or maple syrup for a natural sweetener.
Green Onions: Leeks or regular green onions can be used in place.
Vegetable Oil: Replace with olive oil for a different flavor profile.
Directions
- Preparation – Preparing the Chicken: Begin by trimming any excess fat from the chicken thighs. Pat them dry with paper towels to ensure a good sear. This step should take about 10 minutes.
- Searing – Browning the Chicken: Heat the vegetable oil in a dutch oven over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear until golden brown, approximately 5 minutes per side. This enhances the flavor and texture.
- Aromatics – Adding Flavor: Remove the browned chicken and set aside. In the same pot, add the sliced ginger and green onions, sautéing for 2 minutes until fragrant. This builds the base of your savory sauce.
- Deglazing – Building the Sauce: Pour in the sake, scraping the bottom of the pot to release any browned bits. Let it simmer for 3 minutes to reduce slightly, about 5 minutes total.
- Simmering – Braising the Chicken: Return the chicken to the pot and add soy sauce, water, and brown sugar. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it braise for 2 hours, checking occasionally to ensure it doesn’t dry out.
- Resting – Developing Flavors: After braising, remove the chicken and let it rest in the sauce for an additional 8 hours in the refrigerator. This step can be done overnight to allow the flavors to fully meld.
- Serving – Final Touches: Before serving, slice the chicken into thin pieces and drizzle with the reduced sauce. It’s perfect as a topping for ramen or served alongside steamed rice. Optional garnishes include additional green onions or a sprinkle of sesame seeds.
Equipment
- chef’s knife
- cutting board
- roasting pan
- Dutch Oven
- kitchen twine
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1200mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 2mg
FAQ- Japanese Braised Chicken
Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
Yes, but with some adjustments. Bone-in, skin-on chicken adds flavor and richness to the braising liquid. If you opt for boneless, skinless thighs, reduce the cooking time by 20-30 minutes to avoid overcooking. You may also want to add a tablespoon of oil to the sauce for a richer taste.
Can I skip the 8-hour resting step?
It’s not recommended but possible. The resting period allows the chicken to soak in all the sweet and savory flavors. If you’re short on time, you can serve it right after braising, but the depth of flavor won’t be as intense. For best results, let it sit overnight.
Can I make this dish in a slow cooker or Instant Pot?
Yes, absolutely! For a slow cooker, follow all the steps up to the simmering stage, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. For an Instant Pot, use the sauté function for searing, then cook on high pressure for 35-40 minutes.
How do I know if the chicken is done?
Check for tenderness. The chicken should be tender enough to pull apart easily with a fork. If using a meat thermometer, it should read 165°F (74°C) at the thickest part of the thigh.
What should I serve with Japanese Braised Chicken?
Pair it with simple sides. Steamed jasmine rice or short-grain Japanese rice are classic options. For a full Japanese-inspired meal, serve it with miso soup, a side of pickled vegetables (tsukemono), or a crisp cucumber salad for freshness and balance.
