20 Delicious Japanese Chicken Recipes for Every Occasion

Dive into the rich flavors of Japan with our roundup of 20 Delicious Japanese Chicken Recipes perfect for any occasion! Whether you’re craving quick weeknight dinners, comforting bowls of warmth, or seasonal delights to impress, we’ve got you covered. From crispy Karaage to savory Teriyaki, these dishes will transport your taste buds straight to Tokyo. Ready to spice up your cooking routine? Let’s get started!

Teriyaki Chicken

Craving something sweet, savory, and utterly satisfying? This Teriyaki Chicken recipe is your ticket to a flavorful dinner that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, whisk together soy sauce, honey, brown sugar, garlic, and ginger to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown.
3. Pour the teriyaki sauce over the chicken, reduce heat to medium, and simmer for 10 minutes, turning the chicken occasionally.
4. In a small bowl, mix cornstarch and water until smooth. Stir into the skillet and cook for 2-3 minutes until the sauce thickens.
5. Garnish with sesame seeds and green onions before serving.

The magic of this dish lies in the perfect balance of sweetness from the honey and depth from the soy sauce, creating a glossy, sticky glaze that clings to every bite of tender chicken.

Tip: For an extra layer of flavor, marinate the chicken in half of the teriyaki sauce for 30 minutes before cooking.

Chicken Katsu

Craving something crispy and comforting? This Chicken Katsu recipe delivers a perfect crunch with juicy tenderness inside, making it a weeknight favorite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
2. In a shallow dish, mix together the flour, salt, black pepper, and garlic powder. In another dish, place the beaten eggs, and in a third, the panko breadcrumbs.
3. Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the eggs, then coat thoroughly with panko, pressing gently to adhere.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
5. Transfer to a paper towel-lined plate to drain. Slice and serve immediately.

The magic of Chicken Katsu lies in its contrast: a shatteringly crisp panko crust giving way to succulent chicken. It’s a dish that turns simple ingredients into something extraordinary.

Tip: For an even crispier crust, let the breaded chicken rest for 5 minutes before frying.

Yakitori

Yakitori, the beloved Japanese skewered chicken, is surprisingly simple to make at home with just a few ingredients and a grill. Perfect for your next backyard BBQ or a cozy indoor meal under the broiler.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp sake
• 1 tsp grated ginger
• 1 clove garlic, minced
• 6 green onions, cut into 1-inch pieces
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sugar, 1 tbsp sake, 1 tsp grated ginger, and 1 clove minced garlic. Simmer over low heat for 5 minutes until slightly thickened. Set aside to cool.
2. Thread chicken pieces and green onions onto the soaked skewers, alternating between them.
3. Preheat your grill or broiler to high heat. Grill or broil the skewers for 4 minutes on one side, then flip and brush with the sauce. Cook for another 4 minutes, flip again, brush with more sauce, and cook until the chicken is fully done, about 2 more minutes.
4. Serve hot with any remaining sauce on the side for dipping.

The magic of yakitori lies in the caramelization of the sauce on the chicken, creating a perfect balance of sweet and savory with every bite.

Tip: For an extra layer of flavor, try adding a sprinkle of toasted sesame seeds before serving.

Oyakodon

Oyakodon, a comforting Japanese chicken and egg rice bowl, is a perfect weeknight dinner that comes together in just about 20 minutes.

Ingredients

• 1 cup dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 onion, thinly sliced
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 eggs, lightly beaten
• 2 cups cooked white rice
• 1 green onion, thinly sliced for garnish

Instructions

1. In a medium skillet, combine 1 cup dashi stock, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Bring to a simmer over medium heat.
2. Add the thinly sliced onion and chicken pieces to the skillet. Cook for about 5 minutes, or until the chicken is no longer pink.
3. Pour the lightly beaten eggs over the chicken and onion. Cover and cook for 2 minutes, or until the eggs are just set.
4. Divide the cooked white rice between two bowls. Top each with the chicken and egg mixture, spooning over some of the cooking liquid.
5. Garnish with sliced green onion and serve immediately.

The magic of Oyakodon lies in the silky eggs and tender chicken, all brought together by the savory-sweet broth that seeps into the rice below.

Tip: For an extra layer of flavor, sprinkle a bit of shichimi togarashi (Japanese seven-spice) on top before serving.

Chicken Karaage

Craving something crispy, juicy, and packed with flavor? This Chicken Karaage recipe is your ticket to a homemade Japanese fried chicken that’s irresistibly delicious.

Ingredients

• 1.5 lbs boneless, skin-on chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup potato starch
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the chicken pieces with soy sauce, sake, grated ginger, minced garlic, sugar, salt, and black pepper. Mix well to ensure each piece is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. Heat vegetable oil in a deep fryer or large pot to 340°F. While the oil is heating, coat each marinated chicken piece in potato starch, shaking off any excess.
3. Fry the chicken in batches to avoid overcrowding, about 5-6 minutes per batch, until golden brown and crispy. Drain on a wire rack or paper towels to remove excess oil.
4. Increase the oil temperature to 375°F and fry the chicken again for about 1 minute per batch for extra crispiness.

The double-frying technique gives this Chicken Karaage its signature crunch while keeping the inside tender and flavorful. Serve with a squeeze of lemon for a bright finish.

Tip: For an extra crispy texture, let the coated chicken sit for a few minutes before frying to allow the starch to adhere better.

Chicken Nanban

Chicken Nanban is a delightful Japanese dish with a sweet and tangy twist, perfect for those who love a bit of crunch and flavor in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/4 cup cornstarch
• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 green onion, thinly sliced

Instructions

1. Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
2. In a bowl, mix the flour and cornstarch. Dip each chicken piece into the beaten eggs, then coat with the flour mixture.
3. Heat the vegetable oil in a large skillet over medium heat. Fry the chicken pieces until golden brown and crispy, about 4 minutes per side. Drain on paper towels.
4. In a small saucepan, combine the soy sauce, mirin, sugar, and rice vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
5. Drizzle the sauce over the fried chicken, then top with a mixture of mayonnaise and lemon juice. Garnish with sliced green onion.

The crispy chicken paired with the sweet and tangy sauce creates a mouthwatering contrast that’s hard to resist. The addition of a creamy mayo-lemon drizzle adds a refreshing finish.

Tip: For an extra crispy texture, let the coated chicken sit for 5 minutes before frying to allow the coating to adhere better.

Miso Chicken

This Miso Chicken recipe is a game-changer for weeknight dinners, offering a perfect balance of savory and sweet with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a small bowl, whisk together 1/4 cup white miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 clove minced garlic, and 1 tsp grated ginger until smooth.
3. Place the chicken breasts in the prepared baking dish and brush them generously with the miso mixture.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, basting with the sauce halfway through.
5. Drizzle with 1 tbsp sesame oil and sprinkle with sesame seeds and green onions before serving.

The magic of this dish lies in the miso’s depth of flavor, which caramelizes beautifully under the broiler for a slightly crispy, utterly irresistible finish.

Tip: For an extra flavor boost, let the chicken marinate in the miso mixture for up to 2 hours before baking.

Chicken Tsukune

Chicken Tsukune, a Japanese-style chicken meatball, is a delightful way to bring the flavors of yakitori into your home kitchen. Perfectly juicy and packed with umami, these skewered bites are a hit for any gathering.

Ingredients

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 green onions, finely chopped
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, 1 tbsp soy sauce, mirin, sugar, grated ginger, minced garlic, and green onions. Mix until just combined.
2. Divide the mixture into 8 equal portions and shape each into a small, oval patty.
3. Heat the vegetable oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, until golden brown and cooked through.
4. In a small bowl, mix the remaining 1 tbsp soy sauce with 1 tbsp water. Brush this glaze over the cooked tsukune and serve hot.

The secret to these tsukune’s irresistible texture? The panko breadcrumbs keep them light and tender, while the soy-mirin glaze adds a glossy, savory finish.

Tip: For an authentic touch, thread the cooked tsukune onto skewers before glazing and serving.

Sesame Chicken Salad

This Sesame Chicken Salad is a vibrant, crunchy delight that brings a perfect balance of savory and sweet to your table, ideal for a quick lunch or a light dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups mixed salad greens
• 1/2 cup carrots, julienned
• 1/4 cup green onions, sliced
• 1/4 cup sesame seeds, toasted
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

Instructions

1. In a large bowl, combine the shredded chicken, mixed salad greens, julienned carrots, and sliced green onions.
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic powder, and ginger powder until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the toasted sesame seeds over the top of the salad before serving.

The toasted sesame seeds add a nutty crunch that contrasts beautifully with the tender chicken and crisp vegetables, making every bite a delightful experience.

Tip: For an extra crunch, add a handful of crispy chow mein noodles right before serving.

Chicken Sukiyaki

Bring the flavors of Japan to your kitchen with this comforting Chicken Sukiyaki, a one-pot wonder that’s perfect for a cozy night in.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 1 onion, thinly sliced
• 2 carrots, julienned
• 4 shiitake mushrooms, stems removed and caps sliced
• 1 cup dashi stock
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sugar
• 4 green onions, cut into 2-inch pieces
• 1 package (14 oz) firm tofu, cut into 1-inch cubes
• 1 bunch spinach, trimmed

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, add the onion, carrots, and shiitake mushrooms. Cook until the vegetables start to soften, about 3 minutes.
3. Return the chicken to the skillet. Add the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer and cook for 5 minutes.
4. Add the green onions, tofu, and spinach. Simmer until the spinach is wilted and the tofu is heated through, about 2 minutes.

The magic of this dish lies in its sweet and savory broth, which perfectly coats each ingredient, creating a harmonious blend of flavors and textures.

Tip: For an authentic touch, serve with a side of steamed rice and dip the ingredients in beaten raw egg before eating.

Chicken Udon Soup

Warm up with this comforting Chicken Udon Soup, a hearty bowl that combines tender chicken, thick udon noodles, and a savory broth for the ultimate cozy meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 packs (7 oz each) udon noodles
• 2 green onions, sliced
• 1 cup spinach leaves
• 1 tablespoon sesame oil

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, mirin, sugar, garlic, and ginger. Bring to a boil over medium-high heat.
2. Add chicken breasts to the pot, reduce heat to low, and simmer for 15 minutes until chicken is cooked through. Remove chicken, let cool slightly, then shred into bite-sized pieces.
3. Return the shredded chicken to the pot. Add udon noodles and cook for 3 minutes until noodles are tender.
4. Stir in spinach and green onions, cooking for another minute until spinach is wilted.
5. Drizzle with sesame oil before serving.

The magic of this soup lies in the mirin and sesame oil, which add a subtle sweetness and nutty depth to the rich broth.

Tip: For an extra kick, add a dash of chili oil or a sprinkle of red pepper flakes to your bowl.

Chicken Shogayaki

Chicken Shogayaki is a comforting Japanese dish that brings the perfect balance of sweet and savory to your dinner table, with a ginger kick that’s sure to warm you up.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• 1/2 onion, thinly sliced

Instructions

1. In a bowl, mix together 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1 tbsp grated ginger to make the marinade.
2. Add the chicken thighs to the marinade, ensuring they’re well coated. Let them sit for at least 15 minutes.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the marinated chicken thighs, reserving the marinade. Cook for about 5 minutes on each side until golden brown.
4. Add the thinly sliced onion to the pan and pour in the reserved marinade. Cook for another 5 minutes, stirring occasionally, until the onions are soft and the sauce has thickened slightly.
5. Serve hot over steamed rice, garnished with sliced green onions if desired.

The magic of Chicken Shogayaki lies in its marinade, which not only tenderizes the chicken but also creates a glossy, flavorful sauce that clings to every bite.

Tip: For an extra crispy finish, try broiling the chicken for the last 2 minutes of cooking.

Chicken Gyoza

These Chicken Gyoza are a perfect blend of crispy and tender, packed with savory flavors that will make your taste buds dance.

Ingredients

• 1 lb ground chicken
• 2 cups finely chopped cabbage
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 gyoza wrappers
• 2 tbsp vegetable oil, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large bowl, mix together the ground chicken, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and black pepper until well combined.
2. Place a gyoza wrapper on a flat surface. Spoon 1 tablespoon of the chicken mixture into the center. Wet the edges of the wrapper with water, fold in half, and pleat the edges to seal.
3. Heat vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. Carefully add the water to the skillet, cover immediately, and steam for 5 minutes. Remove the lid and cook for another 2 minutes until the water evaporates.
5. Serve hot with your favorite dipping sauce. The secret to these gyoza is the contrast between the crispy bottom and the juicy, flavorful filling.

Tip: For an extra crispy texture, let the gyoza sit in the skillet for an additional minute after the water has evaporated.

Chicken Ramen

Warm up with this comforting bowl of Chicken Ramen, packed with savory flavors and tender noodles that promise to be a hit at any dinner table.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 packs ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 2 green onions, sliced
• 1 cup spinach leaves

Instructions

1. In a large pot, bring chicken broth and water to a boil. Add chicken breasts, reduce heat to low, and simmer for 15 minutes until chicken is cooked through. Remove chicken and shred it with two forks.
2. Return the shredded chicken to the pot. Stir in soy sauce, sesame oil, minced garlic, and grated ginger. Simmer for 5 minutes to blend the flavors.
3. Add ramen noodles to the pot and cook for 3 minutes, stirring occasionally, until noodles are tender.
4. Divide the soup among bowls. Top each serving with a halved soft-boiled egg, sliced green onions, and a handful of spinach leaves.

The magic of this Chicken Ramen lies in the depth of flavor achieved by simmering the shredded chicken right back into the broth, making every spoonful rich and satisfying.

Tip: For an extra flavor boost, toast the ramen noodles lightly in a dry pan before adding them to the broth.

Chicken Tempura

Craving something crispy yet light? This Chicken Tempura recipe brings the perfect crunch to your dinner table, with a batter that’s surprisingly simple to whip up.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 large egg
• 1 cup ice-cold water
• 1 tsp baking powder
• 1/2 tsp salt
• Vegetable oil, for frying
• 1/4 cup cornstarch, for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 large egg, 1 cup ice-cold water, 1 tsp baking powder, and 1/2 tsp salt until just combined. The batter should be lumpy; overmixing will make it heavy.
2. Heat vegetable oil in a deep fryer or large pot to 350°F. While the oil heats, lightly dust the chicken strips with 1/4 cup cornstarch.
3. Dip each cornstarch-dusted chicken strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid crowding, about 3-4 minutes per side, until golden and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce.

The magic of this Chicken Tempura lies in the ice-cold batter, ensuring an ultra-crispy exterior that stays light, not greasy. Perfect for when you want that takeout crunch at home.

Tip: Keep your batter cold by placing the bowl over ice while you fry, for the crispiest results.

Chicken Donburi

Craving something hearty yet easy to whip up? This Chicken Donburi brings the comfort of a Japanese rice bowl right to your kitchen with minimal fuss.

Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 2 boneless, skinless chicken thighs, sliced into thin strips
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1/2 onion, thinly sliced
• 2 eggs
• 1 tbsp vegetable oil
• 1 green onion, thinly sliced for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice with 1 1/4 cups water in a rice cooker or on the stove according to package instructions.
2. While the rice cooks, heat vegetable oil in a skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the chicken strips to the skillet and cook until no longer pink, about 5 minutes.
4. Stir in the soy sauce, mirin, and sugar. Simmer for 2 minutes until the sauce thickens slightly.
5. Push the chicken to one side of the skillet. Crack the eggs into the other side and scramble until just set, about 1 minute.
6. Divide the cooked rice between two bowls. Top each with the chicken mixture and scrambled eggs. Garnish with green onion.

The magic of this dish lies in the sweet and savory glaze clinging to the tender chicken, perfectly complemented by the creamy scrambled eggs.

Tip: For an extra touch of authenticity, sprinkle with shichimi togarashi (Japanese seven spice) before serving.

Chicken Soba Noodles

Whip up a quick and comforting bowl of Chicken Soba Noodles, perfect for a weeknight dinner that feels both nourishing and exciting.

Ingredients

• 8 oz soba noodles
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Cook soba noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add remaining 1 tbsp sesame oil, minced garlic, and minced ginger. Sauté for 1 minute until fragrant.
4. Stir in soy sauce, honey, and rice vinegar. Bring to a simmer and cook for 2 minutes.
5. Add cooked noodles, chicken, shredded carrots, and green onions to the skillet. Toss everything together until well coated and heated through, about 2-3 minutes.
6. Sprinkle with sesame seeds before serving.

The magic of this dish lies in the perfect balance of sweet and savory, with the soba noodles offering a delightful chewiness that makes every bite satisfying.

Tip: For an extra crunch, top with additional green onions and a sprinkle of crushed red pepper flakes.

Chicken Curry Rice

Warm up your kitchen with this comforting Chicken Curry Rice, a dish that brings the vibrant flavors of curry to your weeknight dinner rotation.

Ingredients

• 1 cup basmati rice
• 1 tbsp olive oil
• 1 lb chicken breast, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the curry powder, turmeric, salt, and black pepper, cooking for another minute until fragrant.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Return the chicken to the skillet and let it simmer for 10 minutes, allowing the flavors to meld.
5. Serve the chicken curry over the cooked rice, garnished with fresh cilantro.

The magic of this dish lies in the creamy coconut milk base, which perfectly balances the bold spices for a curry that’s rich but not overpowering.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Chicken Hot Pot

Warm up your evening with this comforting Chicken Hot Pot, a hearty dish that brings together tender chicken and vegetables in a rich, flavorful broth.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups baby potatoes, halved
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Return chicken to the pot. Add chicken broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat to simmer.
4. Add baby potatoes and simmer for 15 minutes, or until potatoes are tender.
5. Stir in frozen peas and cook for another 2 minutes.

This Chicken Hot Pot stands out with its perfectly balanced broth and the tender bite of baby potatoes, making it a satisfying one-pot meal.

Tip: For an extra layer of flavor, try browning the chicken in batches to avoid overcrowding the pot.

Chicken Sashimi Salad

Dive into the delicate flavors of this Chicken Sashimi Salad, a refreshing twist on traditional salads that’s sure to impress with its bold flavors and tender textures.

Ingredients

• 1 lb sushi-grade chicken breast, thinly sliced
• 2 cups mixed greens (arugula, spinach, and radicchio)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper to create the dressing. Set aside.
2. Arrange the mixed greens, cherry tomatoes, and red onion on a large serving plate.
3. Place the thinly sliced sushi-grade chicken breast on top of the salad.
4. Drizzle the prepared dressing evenly over the salad and chicken.
5. Sprinkle sesame seeds on top for garnish.
6. Serve immediately, allowing the delicate flavors of the chicken to shine alongside the crisp vegetables.

This Chicken Sashimi Salad stands out with its use of sushi-grade chicken, offering a uniquely tender and safe-to-eat raw experience that’s rare in home cooking.

Tip: For the best texture and safety, always use sushi-grade chicken from a reputable source and slice it thinly against the grain.

Conclusion

We hope this roundup of 20 Delicious Japanese Chicken Recipes inspires your next meal! From weeknight dinners to special occasions, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!