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One of our favourite special dinners is when we make this Japanese Chicken recipe. It’s zingy and just dang delicious. If I have a lot of chicken pieces, I just double the sauce recipe.
The secret with this dish is to be sure to baste it several times. Since we raise our own chickens for meat, we often use our homegrown chicken for this meal.
Japanese Chicken Recipe
I use any type of chicken pieces for this dish. Breasts, thighs, whichever. If you use wings, cut them in half.
This is one of our homegrown chickens – nice and big! I’m using drumsticks and thighs tonight.
Dip each piece of chicken in beaten egg. Then coat the chicken really well with flour on both sides.
Fry in butter until deep brown and crisp, turn over part way through the frying time. We always use one of our cast iron deep frying pans.
These Lodge cast iron pans are the best, hands down. Over 10,000 great reviews on them.
Put chicken pieces in a shallow roasting pan and pour the sauce over top.
I like to turn the chicken over several times before I pop the dish in the oven.
Bake at 350 degrees for 1/2 hour, depending on the size of the chicken. I often leave the chicken in for at least 45 minutes, but our chickens are quite large.
Baste the chicken or just turn it over several times, to let the sauce soak in. The more you baste, the better it tastes.
You simply cannot baste the chicken enough.
We like to serve it along with rice and some homegrown garden peas. This Japanese Chicken is a delicious dinner that everyone loves!
Two thirds of this meal is totally homegrown – we love knowing what we are eating. And it’s so satisfying knowing we can grow so much of our own food.
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here