Pan Fried Chicken Thigh with Sweet Soy Sauce (照燒雞扒)



This is a Japanese dish popular in Hong Kong.  To cook this dish, you use the basic Japanese seasoning, spiced up with a little Japanese pepper powder.  To make it a beautiful dish, just put some salad or veggies on the side.  In the picture I used sliced cabbage with yuzu sesame seasoning.

Ingredients (for 2 servings)

  • Chicken thigh (boneless)
approx. 300 g
  • Soy Sauce
2 tbsp
  • Sake
2 tbsp
  • Mirin
2 tbsp
  • Sugar
1 tbsp
  • Corn Starch
1 tsp
  • Japanese Pepper Powder (山椒粉)
1 pinch


  1. Half the chicken thigh.
  2. Add some oil into the pan.  Pan sear the chicken thighs skin down with medium heat for 7 minutes until skin turn golden brown.  Turn the chicken and sear for 2 minutes.
  3. Use a paper towel to take out excessive oil in the pan.  Then add in soy sauce, sake, mirin and sugar and cook in medium to low heat.  Add in corn starch water (dissolve the corn starch in minimal amount of water).  Mix the sauce well and cook until the sauce thickens.
  4. Cut the chicken thigh in 2 cm thick.  Plate it and pour the remaining sauce on top.  Sprinkle with Japanese pepper powder.  Done!



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