Japanese Chicken Thighs

Name: Japanese Chicken Thighs with Sushi Rice and Cucumber Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Skin-on, bone-in chicken thighs; 30 Grams of Ginger; 3 Piece of Garlic cloves; 10 Grams of Corn starch; 30 ML of Soy sauce; 15 ML of White vinegar; 10 Grams of Brown sugar; 2 Grams of Chilli powder; 150 Grams of Sushi rice; 1 Tsp of Salt; 300 ML of Water; 15 ML of Rice vinegar; 5 Grams of White sugar; 2 Piece of Cucumber; 40 Grams of Sushi ginger; 10 Grams of Fresh mint; 1 Tsp of Salt; 10 Grams of Black sesame seeds

with Sushi Rice and Cucumber Salad

In this recipe, you'll roast marinated chicken thighs and serve them alongside seasoned sushi rice and fresh cucumber.

151 Reviews

Cals 759 · Prot 69 · Carbs 84 · Fat 16

Global Eats

45 min

Japanese Chicken Thighs with Sushi Rice and Cucumber Salad

In this recipe, you'll roast marinated chicken thighs and serve them alongside seasoned sushi rice and fresh cucumber.

151 Reviews

Cals 759 · Prot 69 · Carbs 84 · Fat 16

Global Eats

Ingredients

Japanese chicken

Skin-on, bone-in chicken thighs

600 Grams

Ginger

30 Grams

Garlic cloves

3 Piece

Corn starch

10 Grams

Soy sauce 9*10*11*

30 ML

White vinegar

15 ML

Brown sugar

10 Grams

Chilli powder

2 Grams

Sushi rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Rice vinegar

15 ML

White sugar

5 Grams

Sides

Cucumber

2 Piece

Sushi ginger

40 Grams

Fresh mint

10 Grams

Salt

1 Tsp

Black sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3176 / 759
Fats (g)	15.5
of which saturated (g)	3.7
Carbohydrates (g)	84
of which sugars (g)	10.2
Fibers (g)	4
Proteins (g)	69.3
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate chicken

Preheat the oven to 200°C/180°C fan. Peel and grate the ginger and garlic directly into a large bowl. Add the corn starch, soy sauce, white vinegar, brown sugar, a pinch of chilli powder (spicy!) and the chicken thighs to the bowl. Mix them until fully coated.

Tip! For a deeper flavour, marinate the chicken thighs overnight.

2 Bake chicken

Place the chicken thighs skin-side up in a baking dish and pour the marinade over the top. Bake for 30-35 min or until cooked through.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

3 Prep rice

Meanwhile, rinse the sushi rice in a sieve under cold water until the water runs clear.

4 Boil rice

Add the sushi rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly.

Tip! Leaving the rice in the pan, covered, after cooking allows it to steam dry. Wait until you're ready to serve before adding the sugar and vinegar.

5 Prep

Meanwhile, roughly chop the cucumber, sushi ginger and mint leaves. Mix in a bowl with a sprinkle of salt.

6 Serve

Once the rice has cooled, fold in the rice vinegar and sugar and season with salt. Brush the chicken with any leftover cooked marinade from the baking tray. Serve the chicken thighs alongside the sushi rice and cucumber salad. Garnish with the black sesame seeds.

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