Sticky Japanese Chicken Thighs
Sticky Japanese Chicken Thighs are really, really good and disappear fast at my house. My son almost had a break down when I told him I forgot to write down the sauce recipe as I was making it so wasn’t sure if I could do them again. Luckily for me, this seems to be a pretty forgiving recipe as I just tossed the ingredients together again and they turned out just as good as the first batch. They are a bit heavy on the sugar so keep that in mind as you are planning your meal and overall sugar intake. They are good recovery food after a big workout. Serve these up hot or cold. Mix them in Japanese Noodle Salad or cut them up, toss with a bit of Olive Oil Mayo, a dash of Soy Sauce and Green Onions for a really delicious picnic snack on rice crackers.
Sticky Japanese Chicken Thighs
Prep
Cook
Total
Yield 4 servings
Serve over steamed rice or Japanese Noodles
Ingredients
- 1/4 cup Soy or Tamari Sauce
- 1/2 cup Mirin or Sake or a combination
- 1 tablespoon Maple Syrup
- 1 tablespoon Brown Sugar
- 1 tablespoon Grated Ginger
- squeeze of fresh Lemon Juice
- 1 teaspoon Toasted Sesame Oil
- 2 tablespoon Agar
- 6-8 Skinless Chicken Thighs (if they have bones, up the cooking time)
- Chopped Green Onions
- Sesame Seeds
Instructions
- Preheat a broiler or BBQ
- Heat all the Sauce ingredients except Agar in a large saucepan until bubbling
- Add the Chicken and cook over simmer about 5 minutes
- Pull the Chicken out and transfer to a hot BBQ or Oven or Stovetop Grill Pan
- Add the Agar to the remaining sauce and cook over medium just a few minutes to thicken
- Pour the thick sauce over the Chicken
- Grill 8-10 minutes, turning so you get beautiful grill marks all around
- When they are plump and no longer pink transfer to a plate and top with Green Onions and Seeds
Notes
Instant Pot Cooking
- Add all the ingredients except Agar, Sesame Seeds and Green Onions to the instant pot
- Use the Manual setting, lock pressure valve and set time for 6 minutes
- Let pressure come down naturally 5 minutes, then release remaining pressure
- Carefully remove the Chicken Thighs with tongs and transfer to a rimmed cookie sheet
- Grill under the broiler or on a grill pan about 2 minutes each side
- Add Agar to the remaining liquid in the pot and switch to Sauté. Let it bubble while you grill the Chicken until it is thick, stirring constantly. Don't burn it!
- Serve over the Chicken garnished with Green Onions and Seeds
Sticky Japanese Chicken Thighs
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