4.8 Trusted Shops 22.167 reviews

🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Kippendijen Japanse stijl

Japanese Chicken Weeknight dinner Umami Asian Quick

Chicken thighs are the most underrated piece of chicken: juicier than a breast, more flavourful, and forgiving if you leave them a little longer in the pan. In this recipe they marinate in soy sauce, mirin, sake, ginger and garlic. That gives a deep, salty umami flavour with a touch of sweetness that caramelises during cooking into a glossy glaze. Serve them on beautiful dinner plates with some steamed rice and spring onion for a weeknight meal that immediately impresses.

x_ckl_recipe_markerJapanese-style Chicken Thighs Chicken thighs marinated in soy sauce, mirin, ginger and garlic, pan-fried until golden and sticky. A Japanese-inspired dish you can serve straightaway. How to make Japanese-style chicken thighs? Main course Japanese 4 servings 15 min 3 min 90 min

Whisk together the soy sauce, mirin, sake, sesame oil, honey, grated ginger and garlic in a bowl until smooth.
Pat the chicken thighs dry with paper towels and place them in the marinade. Cover and refrigerate for at least 1 hour. Marinating longer (up to overnight) adds more flavour.
Take the chicken out of the fridge 15 minutes before cooking so it comes to room temperature. Reserve the marinade separately.
Heat a splash of sunflower oil in a skillet over medium heat. Place the thighs skin-side down in the pan. Cook 6 to 7 minutes without moving them, until the skin is golden brown and crispy.
Flip the chicken and cook another 5 minutes over medium heat. Pour the reserved marinade over the chicken and let it reduce for 2 to 3 minutes over high heat. Spoon the sauce over the chicken regularly to build a glossy glaze.
Check that the chicken is cooked: the meat should be white inside and the juices clear. Remove the pan from the heat.
Let the chicken rest for 3 minutes. Slice if desired and arrange on a plate. Spoon the sauce over and sprinkle with sesame seeds and finely sliced spring onion. Serve immediately with steamed rice.

Japanese Chicken Weeknight dinner Umami Asian Quick 4 chicken thighs with skin and bone 4 tbsp soy sauce 3 tbsp mirin 2 tbsp sake (or dry sherry) 1 tbsp sesame oil 1 tbsp honey 2 cm fresh ginger, grated 2 cloves garlic, grated 1 tbsp sunflower oil 2 spring onions, finely sliced 1 tbsp sesame seeds, toasted Heavy-bottomed skillet Mixing bowl Grater Paper towels Spoon or brush dinner plates dinner-plates Baking Brushes pastry-brush Mixing Bowl mixing-bowl Chopping Board chopping-board ASA Selection Dinner Plates Seasons Sand ø 26.5 cm - 4 Pieces Asa Selection Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Crayfish with green asparagus, fennel and orange foodies-rivierkreeft-met-groene-asperges-venkel-en-sinaasappel Nasi goreng met kip en gebakken ei foodies-nasi-goreng-met-kip-en-gebakken-ei

Recipe

Japanese-style Chicken Thighs

Chicken thighs marinated in soy sauce, mirin, ginger and garlic, pan-fried until golden and sticky. A Japanese-inspired dish you can serve straightaway.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	15 min
Stiffen up min.	3 min
Total	90 min

Equipment

Heavy-bottomed skillet
Mixing bowl
Grater
Paper towels
Spoon or brush

Ingredients

4 chicken thighs with skin and bone
4 tbsp soy sauce
3 tbsp mirin
2 tbsp sake (or dry sherry)
1 tbsp sesame oil
1 tbsp honey
2 cm fresh ginger, grated
2 cloves garlic, grated
1 tbsp sunflower oil
2 spring onions, finely sliced
1 tbsp sesame seeds, toasted

How to make Japanese-style chicken thighs?

Whisk together the soy sauce, mirin, sake, sesame oil, honey, grated ginger and garlic in a bowl until smooth.
Pat the chicken thighs dry with paper towels and place them in the marinade. Cover and refrigerate for at least 1 hour. Marinating longer (up to overnight) adds more flavour.
Take the chicken out of the fridge 15 minutes before cooking so it comes to room temperature. Reserve the marinade separately.
Heat a splash of sunflower oil in a skillet over medium heat. Place the thighs skin-side down in the pan. Cook 6 to 7 minutes without moving them, until the skin is golden brown and crispy.
Flip the chicken and cook another 5 minutes over medium heat. Pour the reserved marinade over the chicken and let it reduce for 2 to 3 minutes over high heat. Spoon the sauce over the chicken regularly to build a glossy glaze.
Check that the chicken is cooked: the meat should be white inside and the juices clear. Remove the pan from the heat.
Let the chicken rest for 3 minutes. Slice if desired and arrange on a plate. Spoon the sauce over and sprinkle with sesame seeds and finely sliced spring onion. Serve immediately with steamed rice.

Cooking mode Prevents your screen from going to sleep

This dish is just as good for a weeknight as it is for a dinner with friends. Do the marinade the night before, and the cooking is a matter of a quarter of an hour. Serve it on a warm plate so the sauce sits nicely and every detail of the dish stands out.

Pair this dish with steamed white rice, a crisp cucumber salad or roasted broccolini. Want it a bit spicier? Add a teaspoon of sambal or chili flakes to the marinade. Enjoy.

Related recipes

Quick stir-fry with chicken and cashew nuts

Crispy vegetables, tender chicken and roasted cashew nuts in a savory sauce. This is the weekday meal you need.

View post

Entrecôte with herb butter and roasted garlic

A classic entrecôte with homemade herb butter and roasted garlic. Simple, tasty and exactly as it should be.

View post

Crayfish with green asparagus, fennel and orange

Juicy crayfish combined with grilled green asparagus, crunchy fennel and an orange dressing. A celebratory main course that impresses without hours in the kitchen.

View post

Nasi goreng met kip en gebakken ei

Nasi goreng with tender pieces of chicken, crisp vegetables and a fried egg on top. This recipe shows how, with a good pan and a few basic ingredients, you can put something irresistible on the table.

View post