Japanese BBQ Sauce Chicken Recipe
Japanese BBQ Sauce Chicken Recipe features tender chicken thighs or breasts coated in a rich, savory-sweet sauce made from soy sauce, mirin, sake, honey, garlic, and ginger. Grilled or pan-seared, the chicken is glazed until caramelized. Served with steamed rice and garnished with sesame seeds and green onions, it’s a flavorful, satisfying Japanese dish.
Equipment
- Mixing bowls
- Grater (for ginger)
- Garlic press or knife
- Frying pan, grill pan, or oven tray
- Tongs or spatula
- Small saucepan
- Knife and cutting board
Ingredients
For the Chicken:
- 1.5 lbs 700g boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper to taste
For the Japanese BBQ Sauce:
- 1/3 cup soy sauce
- 2 tablespoons mirin can substitute with 1 tablespoon rice vinegar + 1 teaspoon sugar
- 2 tablespoons sake or dry white wine
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
For Garnish and Serving:
- 1 tablespoon toasted sesame seeds
- 2 green onions finely sliced
- Steamed white rice
Instructions
- In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Place over medium heat and stir until the sugar dissolves. Let it simmer gently for about 3–5 minutes until it slightly thickens. Remove from heat and set aside.
- Pat the chicken dry with a paper towel. Season both sides with salt and black pepper. If using breasts, consider slicing them in half horizontally so they cook more evenly and absorb more flavor.
- Heat a large pan or grill over medium-high heat and add the vegetable oil. Once hot, place the chicken in the pan. Cook thighs for about 4–5 minutes per side, or breasts for 3–4 minutes per side, until golden brown and cooked through.
- Pour the prepared Japanese BBQ sauce over the cooked chicken in the pan. Let it simmer for 2–3 minutes, turning the chicken to coat it evenly as the sauce reduces and glazes the meat.
- Transfer the chicken to a cutting board and slice it into strips. Sprinkle with toasted sesame seeds and sliced green onions for a burst of flavor and color.
- Serve the glazed chicken over steamed white rice, spooning any extra sauce from the pan over the top. Enjoy it hot for the best taste.
Notes
❖ Substitutions: If you can’t find mirin, you can substitute it with a mix of dry white wine and sugar, or use rice vinegar with a little extra honey. If you prefer dark meat, chicken thighs will work wonderfully with this sauce as they tend to be juicier.
❖ Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. Just make sure to reheat thoroughly before serving.
❖ Vegetarian Option: If you’re looking for a vegetarian version, you can swap out the chicken for tofu or tempeh. Just be sure to press out any excess moisture from the tofu before grilling it.