Japanese Garlic Chicken Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Garlic: Minced to release its full flavor, it adds a robust taste to the marinade.

Soy sauce: A salty, umami-rich sauce that forms the backbone of the marinade.

Mirin: A sweet Japanese rice wine that adds depth and a hint of sweetness.

Sake: Japanese rice wine used to tenderize the chicken and enhance the overall flavor.

Vegetable oil: Used for frying the chicken to a golden brown.

Sugar: Adds a touch of sweetness to balance the savory elements.

Green onions: Chopped and used as a fresh, vibrant garnish.

When marinating the chicken, ensure that each piece is evenly coated with the soy sauce, mirin, sake, and garlic mixture. This helps to infuse the flavors deeply into the meat. Additionally, for a more intense flavor, consider marinating the chicken for a longer period, such as 1-2 hours, instead of just 15 minutes. When cooking, avoid overcrowding the frying pan to ensure that the chicken pieces cook evenly and develop a nice golden brown crust.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the flavors well.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor profile but is less pungent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• mirin - Substitute with dry sherry: Dry sherry has a similar sweetness and acidity, making it a good alternative for mirin.

• sake - Substitute with dry white wine: Dry white wine can mimic the acidity and flavor of sake in cooking.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good substitute.

• sugar - Substitute with honey: Honey adds a similar sweetness and can also contribute a slight floral note.

• green onions - Substitute with chives: Chives have a mild onion flavor and can be used as a garnish in place of green onions.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the cooled chicken into an airtight container. This helps maintain its flavor and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps it fresh and safe to eat.
• For longer storage, place the chicken in a freezer-safe container or a resealable freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the chicken has been stored.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the chicken in a skillet over medium heat until it is thoroughly heated. You can add a splash of soy sauce or sake to refresh the flavors.
• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat in short intervals, stirring occasionally to ensure even heating.
• Garnish with freshly chopped green onions before serving to add a burst of freshness and color.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a small amount of vegetable oil to the pan.
  • Place the leftover Japanese garlic chicken in the skillet.
  • Stir occasionally until the chicken is heated through, about 5-7 minutes.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the Japanese garlic chicken in an oven-safe dish.
  • Cover the dish with aluminum foil to retain moisture.
  • Bake for 15-20 minutes, or until the chicken is heated through.
  • Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Microwave Method:

  • Place the Japanese garlic chicken in a microwave-safe dish.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on medium power for 2-3 minutes.
  • Stir the chicken halfway through to ensure even heating.
  • Check the temperature and heat for an additional 1-2 minutes if needed.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the Japanese garlic chicken in the steamer basket.
  • Cover and steam for about 5-7 minutes, or until the chicken is heated through.
  • This method helps retain the moisture and tenderness of the chicken.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the Japanese garlic chicken in the air fryer basket in a single layer.
  • Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  • This method can help restore some of the crispiness to the chicken.

• Cutting board: A flat surface to safely cut the chicken thighs into bite-sized pieces.

• Chef's knife: A sharp knife to efficiently cut the chicken and mince the garlic.

• Mixing bowl: A bowl to combine the soy sauce, mirin, sake, sugar, and minced garlic, and to marinate the chicken.

• Measuring spoons: Spoons to accurately measure the soy sauce, mirin, sake, sugar, and vegetable oil.

• Frying pan: A pan to cook the marinated chicken until golden brown and cooked through.

• Spatula: A tool to stir and turn the chicken pieces while cooking.

• Tongs: A tool to handle the chicken pieces in the pan.

• Serving plate: A plate to serve the cooked chicken garnished with chopped green onions.

• Chopping knife: A knife to chop the green onions for garnish.

Prepare ingredients in advance: Mince the garlic and chop the green onions ahead of time to streamline the cooking process.

Use a large pan: A larger frying pan allows you to cook all the chicken pieces at once, reducing overall cooking time.

Marinate overnight: Let the chicken marinate in the soy sauce mixture overnight for deeper flavor and quicker meal prep.

Batch cooking: Double the recipe and cook in batches to have extra Japanese garlic chicken ready for future meals.