Entree Ethnic Featured Recipes

Japanese Chicken

Japanese Chicken

This recipe I received from my sister and she got it from her mother-in-law.   She made it for us when we went to visit her family the one and only time so far.  I have made it many times since then and have gotten great reviews every time that I make it.  The last time I made it we had company over – 9 adults and 8 children.  I made close to 10 lbs of chicken this way.  We decided to have the children eat first and then the adults could enjoy a peaceful meal.  The children were from the age of 2.5 to 11 and as they were eating and eating and eating, I was getting worried that there would not be any chicken left for the adults.  The only words that came from their mouth were more chicken… even the smallest ate close to 4 pieces of chicken and after everyone was done, I picked all the extra pieces of chicken there was left from the sauce, for her to finish off. 

The chicken that I use for this recipe is usually the drumlettes, but I have used drumsticks, chicken wings and also the thighs and when I use the thighs I cut them into 2 pieces.  I do make less chicken when I make it for my husband and I but I usually put in the same amount of sauce.  The sauce tastes good over rice and mashed potatoes. 

japanese chicken rice

japanese chicken rice sauce

Recipe Type: Entree
Cuisine: Japanese
Author: Marlys @this and that
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
  • 3 lbs chicken – drumlettes, drumsticks, thighs
  • 1 tbsp butter
  • 1 egg whisked
  • flour to coat chicken (approx 1/2 cup)
  • 1 cup sugar
  • 1/2 cup vinegar
  • 3 tbsp soy sauce – I use 2 tbsp maggi liquid seasoning and 1 tbsp soy sauce
  • 1 tsp ginger
  1. Preheat oven to 350 degrees
  2. Mix last 4 ingredients in bowl and set aside.
  3. Whisk egg in bowl. In separate bowl place flour.
  4. Melt butter in frying pan.
  5. Dredge chicken in egg and then in flour. Place in frying pan and fry until golden brown
  6. Once golden brown, place in baking dish and cover with sauce.
  7. Bake in 350 degree oven for 1 hour, turning every 15 minutes.
  8. * Once done I turn off oven and let sit in warm oven for 15 -20 minutes to thicken sauce. If you like a lighter sauce you can skip this step.
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on LinkedInPrint this pageEmail this to someone

Marlys @This and That

A Canadian transplant into USA with an African husband, you can see my adventures in internationally cooking over at This and That.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *