Why You’ll Love Chicken Chashu Recipe

I like this recipe because it delivers bold flavor with very little prep time. I enjoy how the chicken stays moist and tender thanks to the gentle simmer, and I appreciate how versatile it is for serving over rice, noodles, or alongside vegetables. I also love that it looks impressive without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 pound boneless chicken thighs
▢2 cups water
▢1 cup soy sauce
▢1 cup mirin
▢½ cup sake or dry white wine
▢½ cup sugar
▢2-inch knob ginger optional
▢1 shallot peeled and sliced in half

Directions

I start by rolling the chicken thighs tightly with the skin-side facing out, then tie them securely with cooking twine. I heat a large skillet over medium heat and lightly brown the chicken rolls for about 2 to 3 minutes per side until they develop some color.

In a large pot, I add the water, soy sauce, mirin, sake or white wine, sugar, ginger, and shallot. I bring the mixture to a gentle boil over medium-high heat, stirring until the sugar has fully dissolved.

I add the browned chicken thighs to the pot, reduce the heat to a simmer, and cook for 20 to 25 minutes. Once done, I let the chicken cool slightly in the cooking liquid before slicing and serving.

Servings and Timing

This recipe yields about 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I make this paleo-friendly by using coconut aminos instead of soy sauce and coconut sugar in place of regular sugar. When I want a sugar-free option, I use a granular sugar substitute like Swerve. I also sometimes add garlic or green onions to the braising liquid for extra depth.

Storage/Reheating

I store leftover chicken chashu in an airtight container in the refrigerator for up to 4 days. I reheat it gently on the stovetop or in the microwave with a little of the cooking liquid to keep it moist.

FAQs

Can I use chicken breast instead of thighs?

I can use chicken breast, but I find thighs stay juicier and more flavorful.

Do I need to keep the ginger in the recipe?

I consider the ginger optional, but I like the subtle warmth it adds.

Can I make this ahead of time?

I often make it ahead because the flavor improves as it rests in the sauce.

What can I serve chicken chashu with?

I like serving it with rice, ramen, or steamed vegetables.

Can I skip browning the chicken?

I can skip it, but I prefer browning for added flavor.

How do I slice the chicken cleanly?

I let it cool slightly, then use a sharp knife for neat slices.

Is mirin necessary?

I use mirin for sweetness and depth, but a substitute may slightly change the flavor.

Can I freeze chicken chashu?

I freeze it in an airtight container with some sauce for up to 2 months.

How salty is this dish?

I find it well-balanced, but I can reduce soy sauce slightly if needed.

Can I reuse the cooking liquid?

I sometimes strain and reuse it as a sauce or marinade.

Conclusion

I love this chicken chashu for its simplicity, rich flavor, and versatility. It’s an easy dish that feels special, and I keep coming back to it whenever I want something comforting, savory, and deeply satisfying.