Japanese Chicken Thighs

with Sushi Rice and Cucumber Salad
In this recipe, you'll roast marinated chicken thighs and serve them alongside decadent miso glazed eggplants and fresh cucumber.
353 Reviews
Cals 762 · Prot 69 · Carbs 85 · Fat 15
Chef's choice
Taste of Tokyo
Low-Carb
Try Hello Chef Now
45 min
Japanese Chicken Thighs with Sushi Rice and Cucumber Salad
In this recipe, you'll roast marinated chicken thighs and serve them alongside decadent miso glazed eggplants and fresh cucumber.
353 Reviews
Cals 762 · Prot 69 · Carbs 85 · Fat 15
Chef's choice
Taste of Tokyo
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Japanese chicken
Skin-on, bone-in chicken thighs
600 Grams
Ginger
30 Grams
Garlic cloves
3 Piece
Corn starch
10 Grams
Soy sauce 9*
30 ML
Brown sugar
10 Grams
Rice vinegar
15 ML
Chilli powder
2 Grams
Vegetable oil
1 Tbsp
Miso eggplant
Sushi rice
150 Grams
Rice vinegar
15 ML
Water
300 ML
White sugar
5 Grams
Salt
0.5 Tsp
Sides
Cucumber
2 Piece
Sushi ginger
40 Grams
Fresh mint
10 Grams
Salt
1 Tsp
Black sesame seeds 3*
10 Grams

Allergens

*9 Soya, *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.

Before you start

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

Instructions

Marinate chicken

1 Marinate chicken

Preheat the oven to 200°C/180°C fan. Peel and grate the ginger and garlic. In a bowl, mix the corn starch, soy sauce, brown sugar, rice vinegar, ginger and garlic with a pinch of chilli powder (spicy!). Add the chicken thighs and turn until coated.
Tip! For a deeper flavour, marinate the chicken thighs overnight!
Bake chicken

2 Bake chicken

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

3 Sushi rice

Rinse the sushi rice in cold water. Add the 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. Once cooled, fold in the rice vinegar.
Tip! Soaking the sushi rice helps it to cook evenly. You can soak it for up to 30 min! Rinse it once more before adding the measured water and cooking it.
Prep

4 Prep

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

5 Serve

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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