Toyko Chicken
Transport your taste buds to the bustling streets of Japan with Tokyo Chicken, a savory and aromatic dish that combines tender chicken thighs with a rich, umami-packed sauce. This easy-to-make recipe features a harmonious blend of soy sauce, mirin, and sake (optional), sweetened with a touch of brown sugar and infused with fresh ginger and garlic for a truly irresistible flavor profile. Crispy browned chicken is coated in a silky, glossy glaze thanks to a cornstarch slurry, creating the perfect balance of texture and taste. Ready in just 35 minutes, Tokyo Chicken is ideal for busy weeknights and serves beautifully over fluffy white rice or noodles. Garnished with vibrant green onions and nutty sesame seeds, this dish is a feast for both the eyes and the palate. Perfect for fans of Japanese-inspired cuisine, it’s a surefire way to impress your dinner guests!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.25 cup Soy sauce
- 0.25 cup Mirin
- 2 tbsp Sake (optional, can substitute with water or chicken stock)
- 1.5 tbsp Brown sugar
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Vegetable oil
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 4 servings Cooked white rice or noodles (for serving)
- 2 stalks Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
In a small mixing bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. This will be the marinade/sauce.
Place the chicken pieces in a shallow dish or resealable bag and pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the other half of the marinade. Marinate the chicken in the refrigerator for at least 15 minutes (or up to 1 hour for more flavor).
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard used marinade) and add it to the pan in a single layer. Cook the chicken for 3-4 minutes on each side until golden brown and fully cooked through.
Reduce the heat to medium and pour the reserved marinade into the skillet with the chicken. Bring it to a gentle simmer.
Stir in the cornstarch slurry and continue to cook the sauce, stirring frequently, until it thickens and glazes the chicken (about 2-3 minutes).
Remove the skillet from heat and serve the Tokyo Chicken over a bed of steamed white rice or noodles.
Garnish with sliced green onions and sesame seeds if desired. Enjoy!
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 46.3 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
