Japanese Glazed Chicken

Japanese Glazed Chicken

Seasoned with rich soy sauce and mirin

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3-1/2 oz.)

1 clove


1-1/2 Tbsp


  1. Stab the chicken with a fork and coat with (A).
  2. Peel the lotus root and cut into 7 mm (1/4 in.) thick slices.
  3. Thinly slice the ginger root.
  4. Add and heat 70 ml (1/3 US cup) of water to a pot.  When it comes to a boil, add (1) together with juice and cook over medium heat.
  5. When the chicken changes color, add (2) and (3).  Cook until the liquid has completely reduced.
  6. Cool as is, then cut the chicken into easy-to-eat pieces.

Cooking Basics

Chicken thigh meat - poking holes with a fork

Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.


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