This Chicken Chashu (Japanese Braised Chicken Thigh) comes together in about 90 minutes and yes, it’s an all in one pot recipe that makes for a easy weeknight meal that your family will love! You can switch up the ingredients to suit your taste or use it as a way to clean out your fridge, perfect for utilizing leftovers and making something amazing!
Ingredient Breakdown
- Chicken Thighs (600-700 g boneless, skin-on)
- Japanese Leek (50 g, naganegi)
- Ginger Root (50 g)
- Garlic (3 cloves)
- Japanese Soy Sauce (150 ml, koikuchi shoyu)
- Sake (50 ml)
- Mirin (1 tbsp)
- Sugar (30 g)
- Chicken Stock (250 ml)
How to Make Chicken Chashu
Prepare the Chicken: Begin by stabbing your chicken thighs with a fork, just to make sure they absorb all that flavor while cooking, seriously, it’s super important! Do this on both sides.
Flatten the Chicken: Cover it with plastic wrap and beat it gently with a rolling pin until it’s of even thickness. This is a key step when you’re braising; it helps ensure even cooking.
Wrap and Tie it Up: Roll up the chicken tightly like a burrito, then secure it with some butcher’s string. Tying it snugly keeps everything together as it cooks.
(Optional) Sear the Chicken: For that extra char, heat a frying pan on medium-high and sear the chicken until the skin is golden brown. This step isn’t necessary but does add a nice flavor!
Simmer Away: Place your chicken in a large pot and fill it with cold water until fully submerged. Turn the heat to medium-high and bring the water to a boil, careful with the steam! Add a couple of pinches of salt and pepper, and once boiling, reduce to a simmer. This is when you want to drop in the Japanese leek, ginger, and garlic. Don’t forget to skim any scum that collects on top!
Let this simmer for about an hour. The scent that wafts through your kitchen? It’s divine!
Make the Marinade: While that’s simmering, grab a small saucepan and combine the soy sauce, sake, mirin, and sugar. Bring it to a boil and let it bubble away for a couple of minutes, smells heavenly, trust me! Remove from heat and let cool.
Cool and Marinade: After the hour’s up, carefully lift the chicken out and set it on a plate to cool for about 10-20 minutes. Once cool enough to handle, place it in a zip-lock bag. Pour in some of the chicken stock and the cooled marinade, seal it up, squeeze out any air, and pop it in the refrigerator! Let it marinate for at least 12 hours or preferably overnight to really soak in all those flavors.
Slice and Serve: Once you’re ready to serve, take the chicken out. It’s so tender you might be tempted to just eat it right then and there! Slice it while it’s still cold, and serve it with ramen, donburi, or just enjoy it as a snack on its own.
Oh! And don’t forget; if you’re feeling adventurous, throw in some boiled eggs during the marinating stage to get some delicious ramen eggs for your dishes!
Why I Love This Recipe
This is my go-to recipe for a comforting family dinner. It’s just one of those dishes you keep coming back to because it’s sooo fulfilling. The best part? You can use whatever you’ve got on hand. I’m a real sucker for quick weeknight meals that also feel indulgent, especially ones that make my home smell incredible. My family always smiles when I pull out this dish, and I just love seeing them dive into something so packed with flavor!
If you loved this Chicken Chashu, be sure to check out my yakisoba, my Tsukune (Japanese Chicken Skewers), or my Pan-Fried Japanese Potato Mochi!
Why This Recipe Works
One-Pot Delight
This Chicken Chashu comes together all in one pot, which means minimal cleanup required. You’ll be grateful when all your dinner dishes fit neatly on half a shelf!
Comfort Food
Listen, this is pure comfort food. The textures of the chicken are so tender with tons of flavor soaking in. It feels like a warm hug when you eat it!
Customizable
The great thing about this recipe is it’s incredibly customizable, you can use whatever you have at home. Feel like adding some veggies? Go for it! Got leftover rice? Toss it in!
Make-Ahead Friendly
Perfect for meal prep! You can easily whip this up ahead of time, store it in the fridge, and simply reheat when ready. It’s even better the next day!
Crowd-Pleaser
Trust me, the whole family will love it. Kids and picky eaters will gobble it up like it’s dessert! Who knew dinner could be this simple?
Serving and Storage Tips
How to Serve This Chicken Chashu
Serve your Chicken Chashu sliced over hot rice, noodles, or alongside steamed veggies. You can drizzle some of that luscious marinade over it and garnish with sliced green onions or sesame seeds for extra flair.
Storage
This dish keeps in the refrigerator for about 4-5 days. Just make sure it’s stored in an airtight container!
Reheating Instructions
Reheat it gently on the stovetop or microwave. If it seems a bit dry, add a splash of chicken broth to help loosen it up.
Freezer Friendly?
Absolutely! Just make sure to slice it before freezing for easy use. It can last in the freezer for up to 3 months! When you’re ready to eat, simply defrost in the fridge overnight, then reheat.
So there you have it! Give this Chicken Chashu a try and know that you’re making something truly comforting, incredibly delicious, and ridiculously easy. Enjoy your cooking adventure! Follow us on Pinterest for daily meal inspiration!
Chicken Chashu
Ingredients
Method
- Begin by stabbing your chicken thighs with a fork on both sides to absorb the flavor.
- Cover chicken with plastic wrap and flatten it with a rolling pin until it’s of even thickness.
- Roll the chicken tightly like a burrito and secure with butcher’s string.
- Optionally, sear the chicken in a frying pan on medium-high heat until the skin is golden brown.
- Place chicken in a large pot, add cold water until fully submerged, and bring to a boil.
- Add a couple of pinches of salt and pepper, then reduce to a simmer, adding Japanese leek, ginger, and garlic.
- Let it simmer for about an hour, skimming any scum from the surface.
- In a saucepan, combine soy sauce, sake, mirin, and sugar. Bring to a boil and let simmer for a few minutes.
- After an hour, transfer chicken to a plate to cool for 10-20 minutes.
- Place the chicken in a zip-lock bag along with some chicken stock and cooled marinade. Seal and refrigerate for at least 12 hours or overnight.
- Once ready to serve, slice the cooled chicken and serve it over rice, noodles, or as a snack.
- Optionally, add boiled eggs during marination for delicious ramen eggs.