Japanese cuisine is renowned for its bold flavors and unique cooking techniques. Chicken plays a starring role in many Japanese dishes, with Yakitori and Karaage being two popular options. Here, we explore these classic recipes and more to help you bring a taste of Japan into your own kitchen.

Yakitori

Yakitori is a traditional Japanese dish consisting of skewered and grilled chicken. The meat is typically seasoned with a savory-sweet soy sauce-based marinade before being cooked over charcoal. Yakitori can be made with various cuts of chicken, including thigh, breast, and even offal. The key to a delicious Yakitori lies in the balance of flavors and the charred, smoky aroma imparted by the grill.

To make Yakitori at home, start by cutting boneless, skinless chicken thighs into bite-sized pieces. Thread the chicken onto skewers, alternating with slices of green onion or bell pepper for added flavor. Brush the skewers with a mixture of soy sauce, mirin, sake, and sugar before grilling until perfectly charred. Serve hot with a side of steamed rice for a satisfying meal.

Karaage

Karaage is Japan’s version of fried chicken, featuring tender, juicy meat coated in a crispy, seasoned batter. Unlike Western-style fried chicken, Karaage is typically marinated in a mixture of soy sauce, sake, ginger, and garlic before being dredged in a light coating of potato starch or cornstarch. This results in a delicate, crispy crust that perfectly complements the succulent chicken inside.

To make Karaage, start by cutting boneless, skinless chicken thighs into bite-sized pieces. Marinate the chicken in a mixture of soy sauce, sake, ginger, and garlic for at least 30 minutes. Dredge the marinated chicken in potato starch or cornstarch before frying in hot oil until golden brown and cooked through. Serve hot with a side of Japanese mayonnaise or a squeeze of lemon for an extra burst of flavor.

Teriyaki Chicken

Teriyaki chicken is a classic Japanese dish that features grilled or pan-seared chicken glazed in a glossy, sweet-savory sauce. The teriyaki sauce is made from a combination of soy sauce, mirin, sake, and sugar, which is simmered until thick and sticky. The sauce is then brushed onto the chicken as it cooks, creating a caramelized coating that is both flavorful and visually appealing.

To make teriyaki chicken, start by marinating boneless, skinless chicken thighs in a mixture of soy sauce, mirin, sake, ginger, and garlic. Grill or pan-sear the marinated chicken until nearly cooked through, then brush with the homemade teriyaki sauce. Continue cooking until the sauce has caramelized and the chicken is fully cooked. Serve hot with a side of steamed rice and steamed vegetables for a balanced meal.

Japanese Chicken Curry

Japanese chicken curry is a comforting dish that combines tender chicken, potatoes, carrots, and onions in a rich, flavorful curry sauce. Unlike traditional Indian curry, Japanese curry is milder in spice and slightly sweet in flavor. It is typically served with steamed rice and pickles for a hearty meal that is sure to satisfy your taste buds.

To make Japanese chicken curry, start by searing boneless, skinless chicken thighs in a large pot until golden brown. Add diced potatoes, carrots, and onions to the pot, followed by water and curry roux blocks. Simmer the curry until the vegetables are tender and the sauce has thickened. Serve hot over a bed of steamed rice with a side of pickled vegetables for a complete meal.

• Yakitori
• Karaage
• Teriyaki Chicken
• Japanese Chicken Curry