Chicken Chashu Japanese Braised has a way of transporting me straight back to my favorite ramen shop. I remember the first time I tried it – the incredibly tender, melt-in-your-mouth chicken, bathed in that rich, savory-sweet sauce. It was pure comfort in a bowl! For years, I thought making something so exquisite at home was impossible, but I’ve discovered that this chicken chashu recipe is surprisingly approachable. It’s a fantastic Japanese braised chicken belly that’s also a brilliant pork belly chashu alternative. The aroma that fills my kitchen as it simmers is simply divine, promising a meal that’s both deeply flavorful and wonderfully satisfying. Let’s get cooking!
Why You’ll Love This Chicken Chashu Japanese Braised
This recipe is a game-changer for so many reasons:
- Incredible Flavor: Experience a melt-in-your-mouth texture with a perfect balance of sweet and savory notes.
- Quick Prep Time: You can get this dish prepped and ready for braising in just 15 minutes.
- Healthier Option: Enjoy the rich taste of braised chicken without the heavier fats of pork, making it a wonderful soy braised chicken Japanese style.
- Budget-Friendly: Chicken thighs are an economical choice, proving that delicious Japanese comfort food doesn’t have to be expensive.
- Family Favorite: Even picky eaters will adore this tender, flavorful chicken.
- Versatile: It’s perfect for ramen, donburi bowls, or even as a side dish.
- Authentic Taste: Achieve that classic soy braised chicken Japanese style flavor right in your own kitchen.
Authentic Chicken Chashu Japanese Braised Recipe Ingredients
Gathering the right Japanese braising sauce ingredients is key to achieving that signature sweet and savory flavor. Here’s what you’ll need for this delicious chicken chashu:
- 4 boneless chicken thighs – trimmed of excess fat for a cleaner roll
- 14 chicken skins – used to bind and add richness to the roll
- 1 onion, chopped – provides a subtle sweetness and depth to the braising liquid
- 3 cm ginger, sliced – adds a warm, aromatic zest
- 4 cloves garlic – for that essential savory base
- 1 scallion, chopped – adds a mild oniony flavor
- Cooking oil – for searing the chicken roll to a golden-brown perfection
- 3 cups water – the base for our flavorful braising liquid
- 1 cup Japanese sweet sauce – crucial for that characteristic sweet glaze
- 1/2 cup Japanese soy sauce – for savory depth and color
- 1 tsp chicken stock powder – enhances the overall umami of the dish
How to Make Chicken Chashu Japanese Braised
Learning how to make chicken chashu is simpler than you might think, and the results are truly spectacular. This recipe breaks down the process into manageable steps, ensuring you achieve that melt-in-your-mouth texture. We’ll start by creating a unique chicken wrap, then sear it to perfection before braising it in a flavorful sauce. The key to that incredible depth of flavor is allowing it to chill and absorb all those delicious tastes.
Step 1: Preparing the Chicken Wrap
First things first, let’s get our chicken ready! You’ll need to prepare a chicken wrap using mattress threads. Stretch three threads horizontally and two vertically to form a grid on your work surface. Then, carefully spread out about 14 chicken skins over this grid, creating a flat, cohesive sheet. This skin layer will hold everything together and add incredible richness.
Step 2: Rolling and Searing the Chicken
Now, take two boneless chicken thighs and roll them together as tightly as you can. Place this chicken log along the bottom edge of your prepared chicken skin sheet. Gently fold the bottom edge of the skin up and over the chicken. Then, fold in both sides to enclose the chicken completely. Roll it up snugly into a log shape, ensuring it’s compact and even. Tie it securely with the mattress threads you laid out earlier. Heat a generous amount of cooking oil in a pan over medium-high heat. Sear the chicken roll on all sides until it’s beautifully golden brown and the skin is delightfully crispy. Remove the chicken roll and set it aside for a moment.
Step 3: Braising the Chicken
In the same pan, add your chopped onion, sliced ginger, garlic cloves, and chopped scallions. Sauté these aromatics briefly until they release their fragrance. In a large pot, combine 3 cups of water, 1 cup of Japanese sweet sauce, 1/2 cup of Japanese soy sauce, and 1 teaspoon of chicken stock powder. Heat this mixture over medium heat until it just begins to boil. Carefully add your seared chicken roll and the sautéed aromatics to the pot. Lower the heat to a gentle simmer. This is where the magic happens – braise the chicken for how long to braise chicken chashu? About 1 hour, spooning the luscious sauce over the chicken occasionally to ensure it’s evenly coated and infused with flavor. For more information on braising techniques, you can explore resources on braising fundamentals.
Step 4: Chilling and Slicing
Once the hour of simmering is up, carefully transfer the chicken chashu and all that glorious braising liquid to a shallow container. Cover it tightly and refrigerate for at least four hours, or preferably overnight. This chilling period is crucial; it allows the chicken to firm up and the flavors to meld beautifully, resulting in a truly tender Japanese braised chicken. After chilling, take the chicken out of the container, remove and discard the mattress threads, and slice the chicken into thick, delicious rounds. You’re now ready to enjoy your homemade chicken chashu!
Pro Tips for the Best Chicken Chashu Japanese Braised
Achieving that perfect, melt-in-your-mouth texture for your chicken chashu Japanese braised is all about a few key techniques. These tips have been my secret weapon for making this dish truly shine.
- Don’t skip the searing step! Getting a beautiful golden-brown crust on the outside seals in the juices and adds a wonderful depth of flavor.
- Chop your aromatics finely so they release their flavor more readily into the braising liquid.
- Ensure the chicken roll is tied very tightly to maintain its shape during braising.
- Letting it chill completely is non-negotiable for achieving clean slices and the best texture.
What’s the secret to perfect chicken chashu?
The real secret to that incredibly tender Japanese braised chicken is patience during the braising and, crucially, the chilling time. Allowing it to cool in its own braising liquid lets the chicken absorb all those delicious flavors and firm up perfectly for slicing.
Can I make chicken chashu ahead of time?
Absolutely! You can prepare the entire chicken chashu roll, braise it, and chill it for up to 3 days before slicing. This makes it a fantastic candidate for meal prep, saving you time on busy weeknights. For other make-ahead meal ideas, check out these last recipes.
How do I avoid common mistakes with chicken chashu?
A common pitfall is not chilling the chicken long enough, leading to mushy slices. Also, be careful not to overcook it; the braising time is usually sufficient. Finally, ensure your mattress threads are tied securely to prevent the roll from unraveling.
Best Ways to Serve Chicken Chashu Japanese Braised
Once you’ve mastered how to make chicken chashu, you’ll find it’s incredibly versatile. The absolute classic is using it as a chicken chashu for ramen topping. The rich, tender slices soak up the ramen broth beautifully, adding an explosion of savory-sweet flavor. For an equally delightful experience, consider it the star of a donburi bowl, served over steamed rice with a drizzle of the braising liquid and some pickled ginger. This dish is truly the best way to braise chicken for ramen, bringing authentic Japanese flavor right to your table. It also pairs wonderfully with steamed greens like bok choy or a simple cucumber salad for a refreshing contrast. If you enjoy flavorful chicken dishes, you might also like this Mediterranean chicken recipe.
Nutrition Facts for Chicken Chashu Japanese Braised
Here’s a breakdown of the estimated nutritional information per serving for this delicious Japanese braised chicken. It’s a flavorful dish that fits well into a balanced meal when enjoyed as part of a larger spread.
- Calories: 320
- Fat: 18g
- Saturated Fat: 6g
- Protein: 25g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 10g
- Sodium: 950mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Chicken Chashu Japanese Braised
Properly storing your delicious chicken chashu Japanese braised ensures you can enjoy its amazing flavor for days to come. Once the chicken has chilled and you’ve sliced it, place the slices in an airtight container. You can also store any leftover braising liquid separately in a smaller container. This liquid is full of amazing flavor and is the key to keeping the chicken moist. Store the chicken and liquid in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chicken slices and braising liquid for up to 3 months. This makes prep even easier! For more tips on food storage, consult guides on safe food storage.
When you’re ready to reheat, I find the best method is to gently warm the sliced chicken in a bit of the reserved braising liquid over low heat on the stovetop. This helps to rehydrate the chicken and bring back that incredible tenderness. You can also microwave it, but be sure to cover it to prevent drying out. This simple reheating process ensures your leftovers are almost as good as fresh, ready to be enjoyed as part of a quick meal. It’s a great way to utilize that easy Japanese chicken braising liquid. If you’re looking for other easy chicken recipes, consider this sticky sweet chili chicken thighs recipe.
Frequently Asked Questions About Chicken Chashu Japanese Braised
What is chicken chashu?
Chicken chashu is essentially Japanese braised chicken, typically made with chicken thighs rolled into a log and slow-cooked in a savory-sweet soy-based sauce. It’s a popular alternative to the traditional pork belly chashu, offering a lighter yet equally delicious flavor profile. It’s known for its incredibly tender texture and rich umami taste.
Why is chicken chashu so good?
It’s so good because of the incredible combination of tender, succulent chicken thighs that practically melt in your mouth, bathed in a deeply flavorful, slightly sweet, and savory braising liquid. The slow cooking process infuses the chicken with all the aromatics and seasonings, creating a truly comforting and satisfying dish that’s hard to resist.
Can I make chicken chashu with chicken breast?
While chicken thighs are highly recommended for their fat content, which keeps them moist during braising, you can technically use chicken breast. However, you’ll need to be extra careful not to overcook it, as chicken breast can dry out quickly. Consider reducing the braising time slightly and ensuring it remains submerged in the liquid.
How long does it take to braise chicken chashu?
The typical braising time for chicken chashu is about 1 hour. This allows the chicken to become incredibly tender and fully absorb the flavors of the braising liquid. After braising, it’s crucial to chill it for at least four hours, which further enhances the texture and makes it easier to slice. For more on cooking times, you might find information on chicken chashu recipes helpful.
Variations of Chicken Chashu Japanese Braised You Can Try
While this recipe is fantastic as is, there are so many ways to play with this delicious dish! If you’re looking for different flavor profiles or dietary adjustments, you’ve got options. For an even deeper, more complex flavor, try a sweet and savory braised chicken by adding a touch of mirin or a pinch of brown sugar to the braising liquid. If you prefer a smoky note, you can torch the sliced chicken chashu with a kitchen torch for an extra layer of aroma. For a different texture, consider using other cuts of chicken, but remember that chashu style chicken thighs are ideal due to their natural tenderness and ability to stay moist. If you enjoy experimenting with flavors, you might like our Thai sloppy joe sliders.
- Gluten-Free Chashu: Swap the soy sauce for tamari or coconut aminos for a gluten-free version.
- Spicy Chashu: Add a pinch of red pepper flakes or a dash of sriracha to the braising liquid for a kick.
- Baked Chashu: After searing, you can bake the chicken roll in the braising liquid at 350°F (175°C) for about 1 hour, basting occasionally.
Chicken Chashu Japanese Braised: 4 Amazing Tips
- Total Time: 5 hours 15 minutes (includes chilling time)
- Yield: 4 servings 1x
- Diet: Halal
Description
A Japanese braised chicken thigh recipe, also known as Chicken Chashu, perfect as a ramen topping or served with rice. This dish features tender, melt-in-your-mouth rolled chicken thighs braised in a rich, savory-sweet soy-based sauce.
Ingredients
- 4 boneless chicken thighs
- 14 chicken skin
- 1 onion, chopped
- 3 cm ginger, sliced
- 4 cloves garlic
- 1 scallion, chopped
- Cooking oil
- 3 cups water
- 1 cup Japanese sweet sauce
- 1/2 cup Japanese soy sauce
- 1 tsp chicken stock powder
Instructions
- Prepare the chicken wrap by stretching 3 mattress threads horizontally and 2 vertically to create a grid. Spread 7 chicken skins over the grid to form a flat sheet.
- Roll 2 boneless chicken thighs together tightly and place them along the bottom edge of the chicken skin sheet. Fold the bottom chicken skin up over the thighs, then fold in both sides. Roll snugly into a log shape and tie securely with mattress threads.
- Heat cooking oil in a pan over medium-high heat. Sear the chicken roll until all sides are golden brown and the skin is crispy. Remove chicken and set aside. Add chopped onion, sliced ginger, garlic cloves, and chopped scallions to the pan and sauté briefly.
- In a large pot, combine water, Japanese sweet sauce, soy sauce, and chicken stock powder. Heat over medium heat. Once boiling, add the seared chicken roll and the sautéed aromatics.
- Lower the heat and simmer for 1 hour, occasionally spooning the sauce over the chicken to keep it coated.
- After simmering, transfer the chicken chashu and braising liquid to a shallow container. Cover and refrigerate for at least four hours to chill and allow flavors to meld.
- Once chilled, remove the chicken from the container. Cut and discard the mattress threads. Slice the chicken into rounds.
Notes
- You can torch the chicken slices for a smoky aroma.
- Low-sodium soy sauce can be used as a substitute for regular soy sauce.
- For a gluten-free version, use tamari or another gluten-free soy sauce.
- This dish is a halal-friendly alternative to traditional pork chashu.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
Keywords: Chicken Chashu, Japanese Braised Chicken, Ramen Topping, Soy Braised Chicken, Chicken Thigh Recipe, Homemade Chashu, Savory Sweet Chicken
