Japanese Barbecue Chicken
This Japanese Barbecue Chicken features a sweet, savory, and tangy homemade sauce that transforms ordinary chicken into a flavorful delight.
Equipment
- Grill or Oven
- Mixing Bowl
- Zip-lock Bag or Shallow Dish
Ingredients
Japanese Barbecue Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin sweet rice wine
- 1/4 cup sake
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes optional for a spicy kick
- 1 tablespoon water to adjust consistency if needed
Chicken
- 4 boneless, skinless chicken breasts or thighs if preferred
- salt and pepper to taste
- 1 tablespoon olive oil
Optional Garnishes
- toasted sesame seeds
- finely sliced green onions
- fresh lime juice for serving
Instructions
- In a medium bowl, whisk together the soy sauce, mirin, sake, and brown sugar until the sugar dissolves.
- Add the minced garlic, grated ginger, rice vinegar, sesame oil, and chili flakes. Stir well and let rest for 10 minutes.
- Pat the chicken dry and season with salt and pepper.
- Place the chicken in a zip-lock bag or shallow dish and pour half of the sauce over it. Marinate for at least 30 minutes or up to overnight.
- Preheat your grill to medium-high or your oven to 400°F (200°C).
- For grilling: Brush the grill with oil, then cook the chicken for 6-8 minutes per side, basting with the remaining sauce during the last few minutes.
- For baking: Arrange the chicken in a dish, drizzle with olive oil, and bake for 20-25 minutes, basting with extra sauce 5 minutes before finishing.
- For stir-frying: Cut the marinated chicken into bite-sized pieces and stir-fry in a hot pan with oil for 6-7 minutes.
- Serve hot with rice or salad, garnished with sesame seeds, green onions, and a squeeze of lime.
Notes
This versatile dish pairs well with steamed rice, grilled vegetables, or as a topping for a rice bowl.