Some Japanese recipes are truly amazing, as they have a very unique and exotic vibe to them. And one of such exotic Japanese recipes is Japanese ginger chicken.
I guess you are amazed and glad just by the name of this recipe; wait, the actual taste and flavor of this recipe will leave you feeling like you have stepped into paradise!
Yes, you heard it right! I am going to disclose an easy yet tremendously tasty Japanese ginger chicken for you. It’s so flaunting that your cooking skills in front of pals become easy for you, so stay here and explore the whole article until the end!
Why Try the Japanese Ginger Chicken
Though you might have heard about many Japanese recipes, this recipe is the real deal as it has a very different kind of appeal to it. I must say, Japanese dishes are incredibly creative and full of alluring taste.
Japanese dishes are not something that you usually taste in many cuisines. These recipes are cooked with unique ingredients and full of exotic flavors.
Japanese people know exactly how to rock the weekend parties and get together with such excellent starters.
Japanese dishes are something very unique, and you should really try out this recipe; I am sure your complete pals will fall in love with your cooking skills.
If you wish to try out some exotic Japanese cuisine, this recipe is the perfect choice for you, keeping your starters’ game on point.
When to Cook the Japanese Ginger Chicken
This Japanese ginger chicken would play out very well at your party if you were thinking of trying your hands on something extra exotic as well as enchanting for your guests.
This recipe also plays out very well if you want to replace your typical go-to chicken recipe. This recipe can be prepared with very few simple basic things like chicken thighs and some aromatic ingredients.
The soft chicken is coated with the help of some aromatic mixture made up of ginger juice and oil. The chicken in the recipe gets cooked to the point and harnesses some crispiness on the outside. As a result, the chicken becomes very soft and luscious from the inside.
You can serve this dish with exotic salads and spicy pickles of your choice. This dish is so unique that it will be paired up nicely along with some white rice.
This recipe seems very difficult and complicated by its name. But trust me, this tangy starter is effortless to make!
Even if you are a newbie, you can easily make this dish at your home on your own. All you need for this recipe is some chicken thighs and some aromatic sauces.
How to Make the Shoyu Tare Recipe
Shoyu tare is a delicious and appealing sauce for guests; it can even work as a base for dipping sauces, noodle soups, and stews. Create dashi and season it well by using the shoyu tare.
You should maintain the proper ratio, and you can even adjust the ratio per palate.
Shoyu Tare Ingredients
- Mirin (hon mirin, not mirin-type) – â…“ cup plus one tablespoon (80 ml)
- Cane sugar – 3 tablespoons
- Soy sauce or usukuchi shoyu – 2 cups
Instructions
Blend the sugar and mirin in the small-sized saucepan, keep it over medium heat, and stir it well so that the sugar is dissolved wholly.
Decrease the heat flame, mix the soy sauce, and heat it to the point it begins to simmer for 3 minutes. Take it out from the heat. Then, give it rest for some time to reach the proper temperature.
Store the sauce in a cool container which should be non-reactive. Or you can even keep it in the refrigerator; the sauce will remain cool for almost three months.
Japanese Ginger Chicken Recipe
Ingredients
- 4 boneless Skin-on chicken thighs
- ½ tsp sea salt
- 1 tbsp Ginger juice
- 1 tbsp Untoasted or toasted sesame oil
- ¼ cup Shoyu Tare
Instructions
- Keep the top rack of your oven about 7 inches from the broiler and again heat the broiler. Use the aluminum foil and line up the rimmed baking sheet with it.
- Create the ½-inch slits chicken thighs on the meaty side; the slits should be about 2 inches apart. Drizzle up some salt upon the meat, use ginger juice and oil, and then rub it upon everything. Spread out chicken thighs with skin side down in the baking sheet.
- Keep broiling the thighs until they get browned significantly, for at least 3 minutes. Afterward, begin basting by using the shoyu tare. Allow the chicken browning for some extra time, and afterward, baste it again, repeat the same process for 2-minute intervals. Allow it to cook for 8 to 9 minutes, cook it on the meat side before you flip the chicken.
- Flip the chicken once, so it has the skin-side up. Baste the chicken thighs again with shoyu tare and broil the chicken to the point the skin of the chicken is browned and crisp. When the chicken is thoroughly cooked, it no longer remains pink. Don't turn the chicken again and again, or the skin of the chicken will become bland as it will lose some crispiness. Take out the chicken from the oven and allow the chicken to rest for at least 3 to 5 minutes; make a slice in it in the crosswise direction; the cut should be 1 inch thick and serve.
