clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade chicken chashu served on top of shoyu ramen in a white and red bowl

Chicken Chashu (Japanese Braised Chicken Thigh)

  • Author: Yuto Omura
  • Total Time: 13 hours 10 minutes
  • Yield: 4 portions 1x


How to make tender and flavourful homemade Chicken Chashu from scratch! Perfect for ramen, donburi or a simple meaty snack!



Chicken and broth

  • 600g-700g chicken thigh skin-on, boneless
  • 50g spring onion green part
  • 50g fresh ginger
  • 3 cloves garlic


  • 150ml soy sauce
  • 50ml sake
  • 1 tbsp mirin
  • 30g sugar
  • 250ml chicken stock (leftover from simmering)


  1. Stab the chicken thighs with a fork all over on both sides.
  2. Cover with plastic wrap and beat with a rolling pin until flattened and an even thickness all over.
  3. Roll and wrap with butcher's string. Tie and knot tightly to keep it secure.
  4. Optional step: Heat a frying pan on medium-high and seal the surface to crisp up the skin and add a charred flavour.
  5. Place the chicken in a large pot and fill with cold water until completely submerged.
  6. Heat the pot on medium-high and bring the water to a boil. Once boiling, lower to a simmer and remove any scum floating around the top by scooping it out with a spoon.
  7. Add the spring onion, ginger and garlic cloves, place a drop lid on top and allow to simmer for 1 hour.
  8. While it's simmering, take a small pan and add the soy sauce, sake, mirin and sugar. Bring to boil on a medium setting and allow to bubble for 2-3 minutes to burn off the alcohol in the sake and mirin. Remove from the heat and set aside.
  9. Once the chicken has been simmering for 1 hour, turn off the heat and remove it from the stock. Place it on a plate and allow to cool for about 10 minutes or until cool enough to touch.
  10. When it's cool enough, place them inside a zip lock bag and pour in 250ml of the chicken stock for every 600-700g of chicken thigh. (Approx 125ml per thigh.)
  11. Add the marinade to the bag, push out the air and seal the top.
  12. Store in the refrigerator for at least 12 hours, preferably overnight.
  13. Slice while cold and serve with ramen, donburi or as a snack.
  14. Enjoy!


The leftover chicken broth can be used to make ramen or soups!

The leftover marinade can be used as a sauce or cooked into other recipes such as fried rice!

Keep refrigerated and consume within 3-5 days. 

Freeze for up to 2 weeks and defrost in the fridge overnight before use. (Or cut it into slices before freezing for smaller portions that can defrost quickly.)

  • Prep Time: 10 minutes
  • Resting Time: 12 hours
  • Cook Time: 1 hour
  • Category: Chicken
  • Method: Simmering
  • Cuisine: Japanese

Keywords: Chicken chashu, how to make chicken chashu, chicken chashu recipe, chicken cha shu, chicken char siu, chashu chicken, Japanese chashu, Japanese chashu recipe, what is chicken chashu, chicken chashu bowl, chicken chashu ramen, chashu chicken recipe

Pin It on Pinterest