1-Making Chicken Chashu at home is straightforward and rewarding, starting with preparing the chicken for even cooking. Begin by rolling the 1 pound of boneless, skin-on chicken thighs with the skin side out and securing them with cooking twine to hold their shape. This method ensures a tender texture similar to the traditional pork belly version when you pan-fry until browned on all sides.

2-Next, create the braising liquid by mixing 2 ½ cups of water, 2 cups of soy sauce, ½ cup of dry white wine (or alternatives like mirin or sake), and ¾ cup of sugar make sure the sugar dissolves fully before adding the chicken. Submerge the browned chicken in this mixture and simmer uncovered for 25 minutes to infuse deep flavors. After cooking, cool the chicken to room temperature and rotate it every 10 minutes while placing a heavy-duty paper towel on top to help the liquid penetrate evenly.

3-Once cooled, remove the twine and paper towel, then slice the chicken into about 5 mm pieces for serving. For best results, chill it first as recommended for easier slicing. If you’re exploring other chicken recipes, try our chicken a la king for a creamy twist. Finally, serve your Chicken Chashu with garnishes like green onions or sesame seeds, and remember you can use the leftover seasoning liquid in ramen broth or for marinating eggs.

4-Additional Preparation Tips: To enhance the dish, always pat the chicken dry before rolling to promote browning. Boneless, skinless chicken thighs work without changes, providing the same tender results. Avoid scoring the skin to keep the appearance intact and maintain moisture during cooking.