Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
Sweet Soy Japanese Roast Chicken
Roasted chicken is one of my absolute favorite comfort foods, and this Japanese version will truly top your list! The chicken is spatchcocked, marinaded in a sweet soy sauce, and then roasted until the skin is crispy and a dark hue, and the flesh is moist and succulent. The marinaded is reduced while the chicken is roasting and becomes the most fantastic sauce/ glaze. It's the perfect dish to make for a dinner party or gathering, as it's a definite crowd pleaser! Believe me, once served, your guests won't be able to stop eating. It's that addicting! Pair it with any vegetable, grain, and starch, and you have the perfect meal.
Ingredients
Chicken
- 1 3-5 pound whole chicken, spatchcocked (ask your butcher, or remove the backbone and split open breast bones, so chicken lies flat. Refer to the "How To" above)
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 6 scallions, minced
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sesame oil
- 4 tbs palm sugar
- Coconut oil for coating pan
Instructions
Chicken
- Preheat oven to 350 degrees Fahrenheit.
- Place the spatchcocked chicken in a 9X13 baking dish and add the garlic, ginger, scallions, soy sauce, mirin, sesame oil, and palm sugar and mix to coat thoroughly.
- Marinade the chicken for 30 minutes or up to overnight.
- Take the chicken out of the marinade and dry on paper towels. Reserve the marinade. Season the chicken on both sides with salt and pepper.
- Heat a cast-iron skillet over moderate heat and coat with coconut oil, about two tablespoons.
- Allow for the oil to glisten and becomes shiny and place the chicken into the pan, skin-side down.
- Let the chicken cook for 3-5 minutes DO NOT TOUCH IT until you achieve a dark almost black crust on the chicken skin.
- Place the chicken in the oven and cook for 30-35 minutes, until the flesh is fully cooked through and the juices run clear. Take the chicken out and allow it to rest for 7-10 minutes before slicing.
- While the chicken is roasting, place the marinade in a small saucepan over moderate heat. Cook uncovered for 5-7 minutes until the marinade has reduced by half and the sauce is thick enough to coat the back of a spoon.
- Serve the sauce with the roasted chicken.
Nutrition
Calories: 620kcalCarbohydrates: 21gProtein: 39gFat: 42gSaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 1894mgPotassium: 487mgFiber: 1gSugar: 13gVitamin A: 446IUVitamin C: 7mgCalcium: 44mgIron: 3mg