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This easy Japanese chicken recipe is an easy and delicious meal that packs a lot of nutrients and will satisfy any cravings for Japanese flavors.
Why You’ll Love Easy Japanese Chicken
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.
When you’re craving sweet and sour chicken but don’t want to shell out an arm and a leg for takeout, this recipe comes to the rescue! Easy, tasty, and so adaptable, you’ll come back to this one over and over!
(Full list of ingredients listed in the recipe below.)
- chicken – 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.
- soy sauce – a classic sauce for making an Asian-inspired chicken dish.
- white sugar – pairs well with the soy sauce for a sweet and sour kind of effect.
- vinegar – puts the sour in sweet and sour!
How to Make Japanese Chicken
- 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.
Recipe Tips and Variations
- 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.
- This chicken would also be great served over your noodle of choice.
- For an even more holistic meal, fry the chicken with some vegetables! Peas, carrots, broccoli, green beans, peppers, snow peas, mushrooms, onions, and a whole assortment of other vegetables would taste delicious served with this Japanese chicken recipe!
- You could even try this with another kind of meat like pork, the sauce in this dish is extremely versatile and works in a large number of recipes!
More Chicken Posts
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some posts that specifically deal with handling chicken and chicken recipes!
- Check out this post on chicken farming 101 if you’re interested in learning how to raise chickens yourself.
- Forgot to let frozen chicken come up to room temp? This guide will show you some ways to quickly defrost a chicken.
- Easy Mediterranean Lemon Chicken is a delicious recipe that can be made with both homegrown chicken and herbs!
- Another great recipe you can make with your very own chicken and vegetables is this Roasted Homegrown Chicken Dinner.
Easy Japanese Chicken Recipe
If you enjoy this easy Japanese chicken recipe, please be sure to rate it 5 stars below! And print this off or save it to your Recipes folder!
- 3 lbs. chicken, cut up and skin on
- 1 egg, beaten
- 1 cup flour
- 1 cup butter
- 3 tbsp Kikkoman soya sauce
- 3 tbsp water
- 1 cup white sugar
- 1/2 cup vinegar
- 1/2 tsp salt
- Dip in beaten egg and then cover them really well with flour.
- Fry in butter until deep brown and crisp, turn over part way through the frying time.
- Make a sauce with the remaining ingredients.
- Put chicken pieces in a shallow roasting pan and pour the sauce over top.
- Bake at 350 degrees for 1/2 hour, depending on the size of the chicken
First Published March 2017; Updated April 2021