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.
541 Reviews
Cals 760 · Prot 69 · Carbs 84 · Fat 15
Family Friendly
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 seasoned sushi rice and fresh cucumber.
541 Reviews
Cals 760 · Prot 69 · Carbs 84 · Fat 15
Family Friendly
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
White vinegar
15 ML
Brown sugar
10 Grams
Chilli powder
2 Grams
Sushi rice
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, *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) 3180 / 760
Fats (g) 15.3
of which saturated (g) 3.6
Carbohydrates (g) 84
of which sugars (g) 10.1
Fibers (g) 3.6
Proteins (g) 69
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

Marinate chicken

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!
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 30-35 min or until cooked through.
Prep rice

3 Prep rice

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

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.
Prep

5 Prep

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

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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