Japanese BBQ Sauce Chicken Recipe
Japanese BBQ Sauce Chicken Recipe is made by searing chicken and coating it in a rich, flavorful sauce using soy sauce, mirin, sake, garlic, ginger, and sugar. The sauce is simmered until thick, then poured over the cooked chicken. The result is tender, juicy meat covered in a sweet and savoury glaze. It’s easy to prepare and brings bold, comforting flavour to any meal.
Equipment
- Mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Non-stick skillet or grill pan
- Tongs or spatula
- Small saucepan (for sauce/glaze, if done separately)
Ingredients
- 4 boneless skinless chicken thighs
- ½ cup Japanese BBQ sauce
- ¼ cup dark soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 cloves garlic minced and 1 tsp fresh ginger, grated
- 1 tbsp sugar or honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
- Salt and black pepper to taste
- 2 tbsp toasted sesame oil
- 2 tbsp olive oil
- 3 scallions green onions, white and green parts separated, thinly sliced
Instructions
Step 1. Get The Chicken Ready
- Pat the chicken breasts dry with paper towels, then season both sides lightly with salt and pepper. Set them aside while you make the sauce.
Step 2. Mix The Sauce
- In a small bowl, combine Japanese BBQ sauce, dark soy sauce, mirin, sake, minced garlic, grated ginger, sugar or honey, and a splash of rice vinegar. Stir until everything’s well blended.
Step 3. Cook The Chicken
- Heat a bit of olive oil in a skillet or grill pan over medium heat. Once it’s hot, add the chicken and cook for about 5 to 6 minutes on each side, or until the outside is golden brown and the inside is cooked through (aim for 165°F or 74°C). Take the chicken out and let it rest on a plate.
Step 4. Simmer The Sauce
- Turn the heat down low and pour the sauce into the same pan. Let it bubble gently for a couple of minutes. If it starts to look too thick, add 2–3 tablespoons of water to loosen it up.
Step 5. (Optional) Thicken It Up
- If you want a thicker, glaze like sauce, stir together a little cornstarch and water, then add it to the pan. Keep stirring until the sauce thickens this should take just a minute or two.
Step 6. Coat The Chicken
- Put the chicken back in the pan and spoon the sauce over it. Let it cook for another minute or two so it soaks up some of that flavour.
Step 7. Finish And Serve
- Drizzle a little toasted sesame oil over the top. Sprinkle with sliced green onions (both white and green parts). Serve warm.
Notes
If you use store bought Japanese BBQ sauce check nutrition label. Brands like Bachan’s contain around 8 g sugar and 550 mg sodium per tablespoon.
Adjust quantities based on dietary goals or substitute homemade sauce for better control.