Does anyone know any good Japanese Recipes with chicken in it?

Searchs aren't doing me any good =/Does anyone know any good Japanese Recipes with chicken in it?
Japanese Chicken Tempura


Chicken teriyaki


Japanese fried chicken


Chicken and mushroomDoes anyone know any good Japanese Recipes with chicken in it?
These recipes have excellent ratings. Enjoy!!!





Japanese Mum's Chicken





8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)


1 cup water


1/2 cup balsamic vinegar


1/3 cup soy sauce


2 1/2 tablespoons sugar


1 garlic clove, peeled and bruised


1 small hot chili pepper, slit open, seeds removed





Place all the ingredients in a saucepan over a high heat.


Bring to the boil, then reduce to a simmer for about 20 minutes.


Remove any scum that rises to the surface.


Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.


Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.


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Crisp Panko Chicken Cutlets w/Tonkatsu Sauce





4 boneless skinless chicken breast halves


kosher salt


black pepper


1/2 cup flour


3 eggs, lightly beaten with


1/3 cup water


2 cups japanese panko


1/2 head cabbage, shredded





Tonkatsu sauce





1/2 cup Worcestershire sauce


1/4 cup granulated sugar


1/4 cup soy sauce


1/4 cup tomato ketchup


1 teaspoon Dijon mustard


1/4 teaspoon ground allspice





With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.


Lay a sheet of plastic wrap over the breasts and pound until they are about 陆 inch thick.


Season with salt and pepper.


Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.


Dip each piece in the flour and egg again an then coat the chicken in the panko.


In a deep, straight sided saut茅 pan, heat about 录 inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.


Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.


If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.


Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.


tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.


Bring to a simmer over medium low heat.


Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.


Whisk in mustard and allspice.


Cool to room temperature.


The sauce will keep for 1 week in the refrigerator.


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Ginger Peanut Chicken Pasta





1 lb penne pasta


3 boneless chicken breasts (skinned and chopped)


1 tablespoon cornstarch


2/3 cup 1% low-fat milk


1/4 cup creamy peanut butter


2 limes, juice of


2 tablespoons reduced sodium soy sauce


2 tablespoons honey


2 garlic cloves, chopped


1 teaspoon fresh ginger, grated


3 tablespoons fresh cilantro, chopped


4 teaspoons crushed red pepper flakes (optional)


1/4 cup chopped chives (optional)





Cook chicken in skillet, approximately 2-3 minutes per side.


Take chicken out of skillet and set aside.


In small bowl, dissolve corn starch in 2 T. milk.


Stir in remaining milk and add to skillet.


Cook for 1 minute, or until thick and bubbly.


Reduce heat to low.


In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.


Stir into milk mixture until smooth.


Add chicken, chives, and cilantro.


Toss with pasta and enjoy!
yes, chicken yakitori. Prepare some kebabs alternating pieces of chicken breast with leek or shallots. Then marinate with a mix of soy sauce, a drop of sake, a drop of mirin and a pinch of sugar. Grill and enjoy with some steamed rice.