Top 10 Best Chicken Dishes in Japanese Cuisine

Grilled chicken skewers are nothing new in Asian cuisine, but Japanese yakitori has a special touch that makes it stand out. Almost everyone loves chicken – it’s one of the world’s most popular meats, and it’s accepted in most cultures and religions. Unless you’re a vegetarian, it’s simply delicious. Like many Japanese foods, there are various ways to enjoy yakitori.

Bonjiri Yakitori is a type of Japanese skewer that falls under the kushiyaki category, which refers to any grilled or skewered food, whether it contains meat or not. This yakitori is made using the chicken tail, seasoned with salt or a unique yakitori sauce called tare, made from soy sauce, mirin, sake, and sugar.

While it’s not available at every restaurant, bonjiri is a rich and flavorful dish that you’ll want to try if given the chance. When you bite into it, you’ll experience a rich, melt-in-your-mouth sensation. You can enjoy it with both seasonings, but pairing it with salt ("shio") really highlights the savory chicken flavor.

Tebasaki Yakitori is a traditional Japanese dish made primarily from chicken wings. The wings are grilled until golden and crispy, and are usually served in pairs.

To prepare this dish, chicken wings are skewered and either grilled or deep-fried until fully cooked (especially popular in Nagoya). The wings are typically seasoned with salt and pepper to enhance the crispiness of the skin, and are often brushed with butter on the skewer.

If desired, Tebasaki Yakitori can be served with a side of lemon. It’s widely available throughout Japan, particularly in busy areas around major train stations. Tebasaki Yakitori is commonly found in izakayas, Japan's casual pubs.

Japanese Fried Chicken, also known as Tori Katsu (or Chicken Katsu in English), is a popular chicken dish in Japanese cuisine. In Japanese, 'tori' means chicken, and 'katsu' (カツ) refers to a breaded and deep-fried cutlet, derived from the word katsuretsu (カツレツ). When served with rice, this dish is often called a 'don' (short for donburi), with the chicken placed on top of the rice.

To make this dish, boneless chicken breast or thigh is used. While chicken breast can be dry and tough if not cooked properly, the breading process helps keep the meat moist while giving it a crispy coating. This fried chicken is typically served with a special sauce, which may be a variation of okonomiyaki sauce, or a homemade sauce.

Tsukune is a Japanese dish made from minced chicken, often prepared yakitori-style (though it can also be fried or grilled), and typically coated with a savory yakitori tare sauce or soy sauce, which is sometimes confused with teriyaki sauce. The meat is mixed with a thickening agent like starch, then combined with ingredients such as beef, pork, chicken, or even fish. This mixture is then shaped into meatballs or skewered onto sticks.

Tsukune can also refer to a fish ball added to hot soup, known as tsumire-jiru (つみれ汁?), or fish-based stews. Traditionally, fish fillets are ground using a suribachi (a traditional Japanese mortar), though modern blenders are often used today.

Ingredients such as egg, mashed yam, and breadcrumbs are added after the meat is ground, along with seasonings like grated ginger, salt, and soy sauce. The mixture is formed into small dumplings or meat skewers. Minced vegetables like green onions and perilla leaves are also added for flavor. Sometimes, minced chicken cartilage is included to add a satisfying crunch. Tsukune can often be found in oden (おでん), a Japanese hot pot dish made with a variety of ingredients cooked in dashi broth.

When you think of Japan, you think of a culture that values simplicity, grace, and attention to detail, even in the smallest things. This profound respect for simplicity is reflected in the food as well. Oyakodon is a perfect example of this. In Japanese, "Oya" means "parents", "ko" means "child", and "don" is short for "donburi", a term used for rice dishes served in a bowl.

Oyakodon was created in 1891 by the Tamahide restaurant in Tokyo. It combines two main ingredients: eggs (representing the child) and chicken (representing the parents). The dish evokes a sense of family togetherness and warmth, reminding us of home-cooked meals and the bonds of family. Because of this, the Japanese deeply appreciate the sentimental and refined nature of Oyakodon.

Yakitori is a beloved Japanese dish consisting of skewered grilled chicken. The term "yakitori" directly translates to "grilled chicken", where "yaki" means grilled, and "tori" refers to chicken. However, there are many variations of yakitori, and it is not limited to just chicken. One popular type is Negima (ねぎま), which features tender chicken pieces, typically thigh meat, skewered with slices of green onions in between.

Negima is a common sight at yakitori restaurants and izakayas (Japanese-style tapas bars). In terms of seasoning, there are generally two options: salt (shio) or yakitori sauce (tare). The tare sauce is made by blending sake, soy sauce, and sugar, giving it a deliciously savory sweetness.

Karaage is a popular Japanese cooking technique used in various dishes—usually with chicken, but also with other meats and fish—that involves deep frying. The process requires lightly coating pieces of meat with flour or starch (such as potato or corn starch) and frying them in low-fat oil. Before coating, the meat is marinated in a mixture of soy sauce, salt, and other spices. This method differs from tempura, which uses a batter mixture. Karaage is typically served plain or with rice and shredded cabbage, and recently, it has become popular to serve it wrapped in perilla leaves or with a side of salad.

Karaage, particularly Japanese-style fried chicken, has a distinctly different flavor compared to its Western counterpart. Local variations exist, such as "Nanban chicken" from Miyazaki, where karaage is served with a tart, spicy tartar sauce, or "Tebasaki" in Nagoya, where it is coated in a sweet and spicy sauce. If you're in Japan, these regional versions are worth trying!

Torisashi is a Japanese dish that may make many foreign visitors hesitant to try. The word "Torisashi" is a combination of two words: "Tori," meaning "chicken," and "Sashimi." As the name suggests, Torisashi is a dish consisting of raw chicken, lightly seared on the outside while remaining raw on the inside.

In Japan, special care is taken in raising chickens specifically for this dish, so you can confidently indulge in this unique experience! In Kagoshima, Torisashi is quite popular and is often served with grated ginger or sweet mirin soy sauce. In other regions of Japan, these pink chicken slices might be served with sesame seeds, salt, scallions, or wasabi.

Chikuzenni is a beloved dish across Japan, known for its comforting flavors. This traditional Japanese dish of chicken stewed with vegetables is often enjoyed during New Year's celebrations. It's also popular for office lunches as it retains its delicious taste even when served at room temperature.

Originating from the Chikuzen region in northern Kyushu, the term "ni" means "stew" or "braise." The dish is now widely served throughout Japan, particularly in school lunches, thanks to its nutritious combination of meat and vegetables.

Chikuzenni features chicken and vegetables simmered in a flavorful broth made from soy sauce, mirin, and sake. Originally from the Fukuoka area, it was once simply known as Chikuzen and often included ingredients like shiitake mushrooms, konnyaku, and various sliced vegetables such as taro, burdock root, lotus root, and carrots.

When it comes to Japanese izakayas (pubs), yakitori—grilled chicken on skewers—is a must-try dish. Affordable and delicious, yakitori is a favorite at drinking spots throughout Japan. Although the menu in every izakaya features grilled chicken, the different cuts of chicken are often named uniquely, which can sometimes confuse newcomers.

Momo yakitori refers specifically to grilled chicken thighs. The momo, or thigh meat, is tender and flavorful, coming from the area between the chicken's leg and belly. This cut is loved for its juicy, slightly sweet taste, making it perfect whether paired with a savory sauce or simply seasoned with salt.