Chicken Chashu is a spin on the popular Pork Belly Chashu ramen topping. Rolled chicken thighs are pan-fried, braised in a sweet soy sauce, then left to marinade to soak in the delicious seasoning.
This is Part 2 of the Ramen at Home series for Traditional Shoyu Ramen.
Chashu is a highly popular ramen topping. It is the Japanese version of the Chinese Char Siu but with a very different cooking technique. Most of the time, you'll see Pork Belly Chashu in ramen shops all over the world, but Chicken Chashu has been rising in popularity over the past few years.
Many ramen shops in Japan now serve both chicken and pork chashu for variety. It can be enjoyed as a ramen topping, with a bowl of rice, or by itself as a snack.
This Chicken Chashu recipe is from the "Ramen at Home" cookbook by Brian MacDuckston of ramenadventures.com, and Part Two of a six-part series featuring his Traditional Shoyu Ramen recipe.
Here are the links to the rest of the posts in this series:
- Shoyu Tare
- Menma (Seasoned Bamboo Shoots)
- Half-Boiled Ajitama (Seasoned Eggs)
- Basic Clear Chicken Soup
- TRADITIONAL SHOYU RAMEN
How to Make Chicken Chashu
You will need 1 pound of boneless, skin-on chicken thighs for this recipe. Roll the chicken thighs, skin side out, into tight rolls, and secure with cooking twine. I found it helpful to start with tying the middle first, then one on each side.
Heat a large skillet over medium heat. When it is hot, add the chicken and brown the meat on all sides.
In a large stockpot or saucepan, combine 2 ½ cups of water, 2 cups of soy sauce, ½ cup of dry white wine, and ¾ cup of sugar.
Stir to dissolve the sugar completely, then add the chicken.
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Bring the liquid to a boil over high heat, then reduce the heat to medium and let it simmer, uncovered, for 25 minutes.
This may seem like a lot of seasoning liquid but do NOT discard it as you will be using this liquid for the Menma (Seasoned Bamboo Shoots) as well as the Half-Boiled Ajitama (Seasoned Eggs). You'll want to marinade and season everything in this liquid once you taste how delicious it is!
Remove the saucepan from the heat and let it cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it is cooling.
Alternatively, cover the top of the chicken with a heavy-duty paper towel to help the liquid evenly soak into the meat.
Allow the chicken to cool to room temperature. Discard the paper towel and remove the chicken from the seasoning liquid. Don't forget to save the seasoning liquid to use in other recipes!
Remove and discard the cooking twine. Cut the Chicken Chashu into approximately 5 mm slices.
If you won't be using the Chicken Chashu right away, keep them stored (un-sliced) in plastic wrap in the refrigerator for up to a few days.
Enjoy the Chicken Chashu as a ramen topping, in a bowl of rice, or by itself as a delicious snack.
Chicken Chashu
Ingredients
- 1 lb chicken thighs boneless, skin-on
- 2 ½ cups water
- 2 cups dark soy sauce Japanese
- ½ cup dry white wine
- ¾ cup sugar
Instructions
- Roll the chicken thighs, skin-side out, into tight rolls, and secure with cooking twine.
- Heat a large skillet over medium heat. When it's hot, add the chicken and brown the meat on all sides.
- In a large stockpot, combine the water, soy sauce, white wine, and sugar. Stir to dissolve the sugar completely, then add the chicken.
- Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 minutes.
- Remove from the heat and let cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it's cooling. To make this easier, cover the top of the chicken with a heavy-duty paper towel; the paper will help the liquid evenly soak into the meat.
- Once the chicken is cooled to room temperature, remove it from the seasoning liquid and discard the paper towels. The chicken can be cut and used immediately, or wrapped in plastic wrap and stored in the refrigerator for a few days.
Nutrition
Micky says
What can you use instead of white wine if you aren't of age to buy it?
Char says
Hi Micky! I would recommend using white grape juice or apple juice diluted in water (1/4 cup juice + 1/4 cup water). Hope that helps!
Moe says
@Micky, Mirin is great and at Walmart.
Hayden says
This is my favorite recipe for this however I also use mirin and prefer it to making with white wine
Jenn says
Hi! Looks like a great recipe. If I am stuck with boneless skinless chicken thighs, do you have any advice on modifications, or just give it a go as written? Thanks!
Char says
Hi Jenn! You can definitely use boneless skinless chicken thighs! No modifications needed 🙂
Take care!
Lance says
Can sake be used in place of the dry white wine?
Char says
Hi Lance! Yes, absolutely! 🙂
Mike says
@Lance, sake would be better and more authentic tasting
Marlene says
Hi. I made these last night for tonight's ramen dinner, and wow, they came out fantastic! ( I tasted one because I just couldn't help myself. ) Anyway, I didn't slice them, as you suggested. So my question is, do I need to reheat them before adding them to my soup, and if yes, how should I do that? Also, when do I slice them? TIA
Char says
Hi Marlene, I'm so glad you enjoyed the chicken chashu! If you serve the soup hot, I wouldn't bother with re-heating the chicken. It's easier to slice the chicken when it is cold. Slice just before serving.
Marlene says
PS - I forgot to ask, but how long can I keep the seasoning liquid? I already used it to make the seasoned eggs, but I still have a full quart of it leftover. What else can I use it for?
Char says
It should keep for about a week in the fridge. You can use it to make Menma (Seasoned Bamboo Shoots). They are excellent with ramen, or just as a snack: https://www.wokandskillet.com/menma-seasoned-bamboo-shoots-ramen/
Hope this helps!
Marlene says
Hi Char. Thanks for answering my question. Would it also be possible to freeze it?
Char says
Yes, absolutely! I recommend placing the cooked chicken in ziploc bags to freeze them. They should keep in the freezer for about 4 months.
kris says
So good. Prepped and made the chicken the day before. I marinated soft boiled eggs in the liquid after the chicken came to room temp. I'm going to freeze the liquid and use it again. Should be okay? I'll report back!
Char says
Hey Kris! I'm glad you enjoyed this recipe. That should be alright. Please keep me posted! 🙂
kris says
Thanks for sharing your recipe.
Cathy says
Where can one find boneless chicken thighs with skin on? I've never seen them at the market. Also, once the chicken has marinaded in the sauce, how long can that same sauce be refrigerated for reuse Also, as an alternative if not making another dish soon, is it safe to freeze the marinade the chicken sat in and, if so, how long can it be frozen for? I'd think once the chicken has been marinaded in the marinade, you'd have to toss out the marinade due to exposure to meat.
Char says
Hi Cathy! I recommend asking your local butchers where to find chicken thighs with the skin on. If you're not able to find it, skinless is fine too. Since the chicken is cooked while it is marinating in the sauce, the sauce should keep for about 3 days in the fridge or a couple of months in the freezer. I hope this helps!
Andrew says
I scored the skin to try to let more flavor in, don’t do it! Made it much less visually appealing and I’m not much of a chicken skin fan but it was amazing on this chashu and wish all the pieces would’ve had skin
Andrew says
Used some Spanish dry cooking wine for this recipe and it turned out great! $3 for a big bottle and more budget friendly than a classic bottle of wine