Quiet and common notions...shared here...with you! Of life ~ our hearts and our home.

Wednesday, October 19, 2011

Japanese Chicken

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Seriously.  This has got to be my new love!  Although, I'm still trying to figure out why it's called Japanese Chicken?  It's more like a really good homemade version of General Tso's Chicken...which wouldn't that be Chinese?  Nonetheless...you've got to give this a try.  It's so good.

Japanese Chicken

2 lbs. chicken pieces (skinless, boneless breasts or thighs, cut in half or in small pieces) **
Garlic Salt
Seasoned Salt

Mix flour and seasonings (to taste) into large Ziploc bag and shake chicken pieces into it to coat.

Brown on both sides in a skillet.  Drain. (I used peanut oil.  Delish!)

Place chicken in a 9x 13" pan.  (Or, use your Medium Bar Pan from Pampered Chef.)

Boil together - just till sugar melts.

1 cup sugar
1/2 cup red wine vinegar
3 T. soy sauce
1/2 cup water
1/2 tsp. salt

I reserved 2T. of liquid and stirred in 2 tsp. of cornstarch.. then.returned it to the liquid to thicken up.
I also sprinkled red pepper flakes and sesame seeds - to taste.  Both of those - a must!

Pour over chicken.  Bake uncovered at 350* for 45 minutes.  Occasionally baste chicken with sauce while baking.

Serve with rice, if desired.

** This past summer we bought a case of boneless, skinless chicken thighs.  It's been so nice to have a chicken like this in the freezer.  I'm always thrilled to find quick, easy recipes to put to good use for meals like this one.


  1. This sounds delish!!! And it looks so beautiful!

  2. Yummo, so glad you finally shared this recipe! Can't wait to try it...though I wouldn't object to inviting myslef over the next time you make it. :)

  3. @ Amiee. Absolutely. Let's plan on it. Only if you promise to make your fabulous homemade egg rolls to go along with it.


  4. When we were back there Harold & Dorcas had us over for lunch one day and this is what she served. I am definatly going to have to try your recipe!

  5. This looks so good! I will definitely be trying it. Thanks for the recipe.

  6. love me some saucy lookin' chik-N;)



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