Chicken Chashu Japanese Braised: Luscious Bite

Name: Chicken Chashu Japanese Braised: Luscious Bite
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 5 h 15 min
Cuisine: Japanese
Ingredients: 4 boneless chicken thighs; 14 chicken skin; 1 chopped onion; 3 cm sliced ginger; 4 cloves garlic; 1 chopped scallion; Cooking oil; 3 cups water; 1 cup Japanese sweet sauce; ½ cup Japanese soy sauce; 1 tsp chicken stock powder

by Fenna Saul

July 23, 2025

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Chicken Chashu Japanese Braised has a way of transporting me straight back to my favorite ramen shop. I’ll never forget the first time I savored that impossibly tender, melt-in-your-mouth chicken, swimming in a rich, savory broth. It was pure comfort in a bowl! Making this incredible Japanese Braised Chicken Thigh at home felt like unlocking a delicious secret. The aroma that fills my kitchen as it simmers is just divine – a perfect blend of soy, ginger, and garlic. You’ll love how this dish elevates any meal, especially your favorite ramen. Let’s get cooking!

Why You’ll Love This Chicken Chashu Japanese Braised

You’re going to adore making this Chicken Chashu Japanese Braised! Here’s why it’s a new favorite:

Incredible savory and sweet flavor profile that’s utterly addictive.
Perfectly tender and melt-in-your-mouth texture every single time.
Relatively quick prep time means less fuss in the kitchen.
A wonderfully budget-friendly way to enjoy a gourmet dish.
A fantastic Ramen Topping that elevates your noodle soup to new heights.
Family-friendly and a guaranteed crowd-pleaser for all ages.
It’s a versatile dish, great as a Ramen Topping or with rice bowls.
A more wholesome option compared to some other braised meats.

Ingredients for Chicken Chashu Japanese Braised

Gather these simple ingredients for a truly delicious Soy Sauce Glazed Chicken experience. The chicken thighs provide a wonderfully tender base, while the chicken skin is key for that rich, umami-packed braising liquid. Don’t worry if you don’t have all the exact measurements; the beauty of this dish is its forgiving nature!

4 boneless, skinless chicken thighs – for that melt-in-your-mouth tenderness
14 pieces chicken skin – essential for richness and flavor
1 medium onion, chopped – adds a subtle sweetness
3 cm fresh ginger, sliced – for a warm, aromatic kick
4 cloves garlic, smashed – unlocks deep savory notes
1 scallion, chopped – for fresh, oniony brightness
2 tablespoons cooking oil – any neutral oil works
3 cups water – a halal alternative to mirin or rice vinegar
1 cup Japanese sweet sauce – provides sweetness and depth
½ cup Japanese soy sauce – the savory backbone of the braise
1 teaspoon chicken stock powder – enhances the overall chicken flavor

How to Make Chicken Chashu Japanese Braised

Get ready to create some incredibly tender chicken! Making this Japanese Braised Chicken Thigh is a straightforward process that yields amazing results.

Step 1: Prepare your chicken. On a clean surface, lay out three mattress threads horizontally and two vertically. Spread the chicken skin evenly over the threads.
Step 2: Roll up two boneless chicken thighs and place them onto the layered chicken skin. Carefully fold the bottom of the skin up over the chicken, then tuck in the sides and roll everything up tightly. Secure the roll by tying the mattress threads. Repeat for the remaining chicken.
Step 3: Heat about 2 tablespoons of cooking oil in a large pan or Dutch oven over medium-high heat. Add the rolled chicken thighs, chopped onion, sliced ginger, smashed garlic cloves, and chopped scallion.
Step 4: Sear the chicken rolls on all sides until they are beautifully golden brown and have a slightly crispy exterior. This step is crucial for developing flavor and color.
Step 5: Remove the browned chicken from the pan and set it aside.
Step 6: In the same pot (or a clean one), combine 3 cups of water, 1 cup of Japanese sweet sauce, ½ cup of Japanese soy sauce, and 1 teaspoon of chicken stock powder. Bring this braising liquid to a simmer over medium heat.
Step 7: Carefully place the seared chicken rolls into the simmering liquid. Ensure they are mostly submerged. Cover the pot and let it braise for at least 1 hour, or until the chicken is exceptionally tender. The aroma as this tender chicken cooks is incredible!
Step 8: Once the chicken is tender, carefully remove the chicken chashu rolls and the braising liquid. Transfer them into a thin-wall container. Let it cool slightly, then cover and refrigerate for at least four hours, or preferably overnight. This chilling step allows the flavors to meld and the chicken to firm up, making it easier to slice.
Step 9: Before serving, remove the mattress threads from the chilled chicken. Slice the tender chicken into ½-inch thick pieces. You can torch the slices for an extra smoky aroma if you like!

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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 will elevate your dish from good to absolutely unforgettable!

Don’t skip searing the chicken rolls; this browning step is crucial for developing deep flavor and a gorgeous color.
The overnight chill is non-negotiable! It allows the chicken to firm up, making slicing much cleaner and letting the flavors fully penetrate.
If you don’t have mattress threads, butcher’s twine works perfectly well for rolling and securing the chicken.

What’s the secret to perfect Chicken Chashu Japanese Braised?

The real magic lies in the combination of searing the chicken well and the long, slow braise. This method ensures the chicken becomes incredibly tender, and the chicken skin adds richness and collagen to the braising liquid, creating a truly exceptional Japanese Braised Chicken Thigh. For more culinary inspiration, explore our collection of recipes.

Can I make Chicken Chashu Japanese Braised ahead of time?

Absolutely! This dish is a meal-prepper’s dream. You can prepare the chicken rolls, braise them, and refrigerate them overnight before slicing. This actually improves the flavor and texture, making it perfect for busy weeknights. You can find other great make-ahead options like our Turkey Meatloaf Recipe.

How do I avoid common mistakes with Chicken Chashu Japanese Braised?

The most common pitfalls are not searing the chicken enough or not chilling it long enough. Under-searing means less flavor and color, while skipping the chill makes slicing messy. Also, be careful not to overcook; check for tenderness after the hour mark. For a different kind of comfort food, try our Beef and Bowtie Pasta with Alfredo Sauce.

Best Ways to Serve Chicken Chashu Japanese Braised

This incredible Chicken Chashu Japanese Braised is so versatile, you’ll want to make it again and again! My absolute favorite way to enjoy it is as a classic Ramen Topping. Imagine those tender slices of soy sauce glazed chicken nestled atop a steaming bowl of rich broth with noodles, a soft-boiled egg, and fresh greens – pure bliss!

Beyond ramen, these flavorful bites are fantastic served over a bed of fluffy white rice, perhaps with some quick-pickled cucumbers or steamed bok choy on the side. For a more casual appetizer, you can even torch the sliced chicken lightly and serve them as an appetizer with a drizzle of the reserved braising liquid. They’re truly a delightful addition to any meal!

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Nutrition Facts for Chicken Chashu Japanese Braised

Here’s a look at the estimated nutritional breakdown per serving of this delicious Chicken Chashu Japanese Braised, perfect for your ramen or rice bowls.

Calories: 350
Fat: 20g
Saturated Fat: 7g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Sodium: 900mg

Nutritional values are estimates and may vary based on specific ingredients used. For dessert inspiration, consider our Caramel Brownie Cheesecake Recipe.

How to Store and Reheat Chicken Chashu Japanese Braised

Properly storing and reheating your Chicken Chashu Japanese Braised ensures it stays incredibly tender and flavorful for your next meal. Once the chicken has cooled completely after braising, transfer it along with some of the braising liquid into an airtight container. This helps maintain moisture and prevents it from drying out. You can store it in the refrigerator for about 3 to 4 days. For longer storage, freezing is an excellent option. Wrap the cooled chicken tightly in plastic wrap, then in foil, and freeze for up to 3 months. This makes planning meals with your Soy Sauce Glazed Chicken storage a breeze.

When you’re ready to enjoy your chicken again, thawing overnight in the refrigerator is best. For reheating, you can gently warm the slices in a saucepan with a little of the reserved braising liquid over low heat until heated through. Alternatively, a quick session in the microwave or toaster oven will also work perfectly, keeping that delicious, tender texture intact. If you’re looking for other storage tips, check out our Zepbound Weight Loss Recipes.

Frequently Asked Questions About Chicken Chashu Japanese Braised

What is the best way to get tender chicken for my Japanese Braised Chicken Thigh?

The key to achieving that perfect, melt-in-your-mouth texture in your Japanese Braised Chicken Thigh is a combination of using boneless chicken thighs, searing them well before braising, and then allowing them to simmer gently in the braising liquid for at least an hour. Don’t rush this process – patience is rewarded with incredible tenderness!

Can I use chicken breast instead of thighs for Chicken Chashu Japanese Braised?

While chicken thighs are highly recommended for their fat content which keeps the chicken moist and tender, you can use chicken breast if preferred. 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 to avoid this.

What kind of Japanese sweet sauce should I use?

For this Chicken Chashu Japanese Braised, a traditional Japanese sweet sauce (like mirin or a sweet soy glaze) is ideal. If you can’t find it, you can create a simple substitute by combining 3/4 cup of water with 1/4 cup of sugar and simmering until slightly thickened, though the authentic sauce offers a more complex flavor profile. For a similar texture, try our Keto Cottage Cheese Bread Recipe.

How do I ensure the chicken skin crisps up nicely?

The chicken skin is laid on the outside of the roll and then seared in the pan before braising. For an extra crispy finish after slicing, you can briefly torch the individual slices with a kitchen torch or place them under a hot broiler for a minute or two, keeping a close eye to prevent burning.

Variations of Chicken Chashu Japanese Braised You Can Try

While this recipe for Chicken Chashu Japanese Braised is fantastic as is, don’t be afraid to get creative! You can easily adapt it to suit your preferences or dietary needs. For a spicier kick, add a pinch of red pepper flakes or a tablespoon of sriracha to the braising liquid. If you prefer a different cooking method, try air frying or oven baking the chicken rolls after searing them, though the braising liquid is key for that super tender texture.

For those watching their sodium intake, a low-sodium soy sauce or tamari can be used. You can also experiment with adding star anise or a cinnamon stick to the braising liquid for a warmer, more complex flavor profile. No matter how you prepare it, you’re guaranteed to end up with wonderfully tender chicken!