What is Japanese Christmas Chicken?
In many Western countries, roast chicken or turkey is a popular dish during Christmas. Similarly, roast chicken is a common food in Japan during the holiday, and you can see it displayed in department stores and supermarkets on Christmas Eve and Christmas Day.
However, the Japanese version is quite different from the Western-style roast chicken. Firstly, instead of using a whole chicken, chicken leg quarters are commonly used.
Additionally, instead of seasoning the chicken with herbs, it is glazed with soy sauce to give it a flavor similar to teriyaki. This is why the dish appears darker and shinier.
How I Developed This Recipe
You might have heard about the unique tradition in Japan where people enjoy KFC as part of their Christmas celebrations. Indeed, fried chicken is a popular option, but it doesn’t stop at KFC.
Another popular dish that graces many tables during the holiday season is roasted chicken made with leg quarters. However, this isn’t your typical European-style roast chicken; it’s glazed with soy sauce, giving it a unique Japanese flavor.
To brush up on this Christmas chicken and infuse it with an even more festive spirit, I’ve incorporated yuzu into the recipe. The fragrant citrus adds a fresh, zesty note that complements the savory soy glaze beautifully, creating a dish that’s truly the best of the best!
Ingredients & Substitution Ideas
- Chicken Leg Quarters: This is great for a classic presentation, but you can also use drumsticks or wings if you want. For the best results, use chicken with the skin on.
- Yuzu: Adds a distinct festive and Japanese flavor. If yuzu is unavailable, Mandarin Orange or Bergamot can be substituted.
- Sake: I like unsalted drinking sake for its clean taste. If you want to know more, you can check out my article called ‘Sake 101‘.
- Soy Sauce: For brand recommendations, check out my full guide to soy sauce.
- Mirin: Hon Mirin (本みりん) is a great choice if you’re looking for an authentic Japanese flavor.
- Sugar: Regular white caster or granulated sugar works well for this recipe.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Christmas Chicken at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Start by wiping the chicken leg quarters with kitchen paper to remove excess moisture.
Use a knife to cut along the bone, this will help the flavors penetrate better and make it easier to eat. Press with your finger to find the L shape of the bone and make your cuts along this line.
Using the bone that’s poking out as a guide, make a cut on the right side to open up the meat, being careful not to cut too deeply.
Repeat the cut on the left side of the bone, essentially leaving as little meat on the bone as possible.
Locate the bend in the middle, which is the joint. Cut the joints to separate them.
With a fork, pierce the skin and meat sides evenly throughout. This helps the seasoning penetrate and tenderize the meat.
Place the chicken in a large bowl or Ziploc bag. Add salt, pepper, sake, soy sauce, mirin, grated yuzu peel, and yuzu juice. Rub the mixture well into the meat.
After thoroughly rubbing in the seasoning, place the chicken in the refrigerator to marinate for 30 minutes to 1 hour.
Avoid marinating for longer than an hour to prevent the meat from becoming too salty or over-flavored.
Preheat the oven to 200°C (392°F).
Line an oven tray with a baking sheet. Place the marinated chicken on it, skin side up, and put it in the lower part of the oven. Bake for 18 minutes.
While the chicken is in the oven, pour the used marinade into a saucepan with some sugar. Cook over low-medium heat, stirring for 2-3 minutes until it thickens slightly.
After 18 minutes, remove the chicken from the oven and brush it with the glaze from the saucepan.
Move the glazed chicken to the upper level of the oven and cook for 1 minute. After that minute, brush it again with the rest of the glaze and cook for one final minute.
Serve your deliciously glazed and flavorfully tender chicken hot, and enjoy the aromatic blend of yuzu and savory Japanese condiments!
Jump to Full Recipe Measurements
FAQ
Yes, it is a popular tradition in Japan to eat KFC’s fried chicken on Christmas Eve or Christmas Day, and reservations are taken about a month in advance due to its high demand. Interestingly, KFC opened its first restaurant in Japan back in 1970, and it was during Christmas time when a foreign customer living in Japan visited the store and said, “I will celebrate Christmas with Kentucky Fried Chicken because there is no turkey in Japan.” This inspired the sales representative to widely promote “KFC for Christmas” to the public, which became highly successful and has lasted for decades. Therefore, the Japanese Christmas tradition of having KFC is a result of an extremely effective marketing campaign.
Considering Japan’s lengthy history, Christmas is a relatively new event, and the way it is celebrated is very different from that of Western countries. In Japan, Christmas Eve holds more significance than Christmas Day for some unknown reason. Families with young children usually spend the day as a family, while teenagers and young adults see it as a day to spend with their loved ones. To put it simply, it is similar to Valentine’s Day in Western cultures for them.
I hope you enjoy this Japanese Christmas Chicken recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Christmas-Themed Recipes
Japanese Christmas Chicken (Soy-Glazed Roasted Chicken Leg Quarters)
Ingredients
Instructions
- Pat the surface of 2 chicken leg quarters dry with kitchen paper.
- Cut along the bone on both sides, being careful not to cut all the way through, and pull both edges out to open.
- Locate the joint (the bend in the middle) and cut through to separate.
- Pierce the flesh side with a fork to tenderize it and help the marinade penetrate the meat.
- Place the chicken in a sealable back along with 1 pinch salt and pepper, 2 tbsp soy sauce, the juice and zest of 1 yuzu, 1 ½ tbsp sake and 1 tbsp mirin. Massage the bag to evenly distribute the ingredients.
- Marinate in the fridge for 30 minutes to 1 hour. Avoid marinating for longer than this as it can make the flavor too strong.
- Preheat the oven to 200 °C (392 °F) and place the chicken leg quarters on an oven tray lined with baking parchment, save the marinade for the next step. Bake on the lower shelf for 18 minutes.
- Pour the leftover marinade into a small saucepan and add ½ tbsp sugar. Heat over medium-low while stirring until glossy and slightly thickened (approx 2-3 minutes).
- After 18 minutes, take the chicken out of the oven and brush with the glaze. Return to the oven on the upper level this time. Bake for one minute, brush with another layer of glaze and bake for another minute.
- Remove from the oven and wrap the end with foil and decorative paper (optional presentation).
- Enjoy!
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