Honey and Soy Sauce Flavoured BBQ Chicken

It’s time for the barbecue!

Today, I’m going to show you the star of barbecue recipes, which you can marinade before.

Making a slit is the key to this recipe, so that they can be cooked quickly and safely.

The marinade sauce goes well with pork as well.

It’s a great barbecue recipe, but it can be cooked in an oven with the same tasty result.

Whether they are adults or children, every one of your barbecue guests will love the teriyaki flavour, Japanese style grilled chicken!

Ingredients for 4 legs

4 chicken legs

<For marinade sauce>

2 tbs Sesame oil

3tbs Soy sauce

1 ½ tbs Honey

1 tbs Apple vinegar

½ tbs Freshly grounded black pepper

1 clove of Garlic


  1. Make slits along the bone at both sides (see the picture below), as well as 3 diagonal slits on each chicken leg on the skin side. DSC_9041
  2. Place all the ingredients for the marinade in a bowl.
  3. Place the chicken legs in the bowl and rub the marinade sauce very well. Leave them for 2 hours. You can keep them overnight in a fridge.DSC_9042
  4. Grill the chicken legs on a barbecue until cooked.DSC_9043


  1. Don’t forget to make slits, otherwise the chicken legs will take ages to cook.
  2. If you are cooking them in an oven, preheat oven to 250°C and roast at this heat for 35 minutes. Cover them with aluminium foil if they look like they’re overbrowning.

Soy Sauce Flavoured Chicken and Onion Stir-fry

Don’t you sometimes have a piece of stray chicken thigh in your fridge? This is a recipe for that! The seasoning is quite simple – just rice wine and soy sauce, however the sweetness from the fried onions and the flavour of the garlic enhance the taste. Enjoy the juiciness of the chicken thigh. Great to have with a bowl of rice. Adding Nori seaweed and sesame seeds makes the dish look and taste special. 

Cooking time: 15 minutes

Cooking level: Easy


 Ingredients for one to two people

120g Chicken Thigh (deboned)

70g Onion

1 clove of Garlic

1 tbs Vegetable Oil

1 tbs Rice Wine

1 tbs Soy Sauce

Nori Seaweed (cut into small pieces)

Sesame Seeds


  1. Cut the onion in half, and then slice thinly. Slice the garlic. Cut the chicken into a bite-sized pieces.
  2. Heat the vegetable oil in a frying-pan. Add the chicken pieces and stir-fry for about 3 minutes. Lower the heat if it starts to burn. Place the chicken pieces on a plate.
  3. Add the onion and garlic to the same frying-pan, then stir-fry over a high heat. Once they are coated with oil, lower the heat and stir-fry for about 3 minutes.
  4. Put the pieces back in a frying-pan and stir-fry. Add the rice wine and then cover the frying-pan with a lid. Let it steam for about 2 minutes.
  5. Add the soy sauce in the frying-pan and mix. Transfer to a serving plate and sprinkle the nori seaweed and the sesame seeds. Serve immediately. 


  • Fry the onion over a low heat very well but be careful not to burn them.
  • Place salad leaves underneath for a better aesthetic. I placed rocket leaves today.
  • I served this dish with an avocado and tomato salad with wasabi flavoured mayonnaise dressing.
  • [Avocado and tomato salad with wasabi flavoured mayonnaise dressing] Mix mayonnaise and wasabi. Use your preferred amounts. Dress chopped tomatoes and avocado with the mayonnaise. The sweetness of the tomatoes and the creamy avocado go well with the wasabi flavour.



Japanese Style Curry Rice

You may have already had this dish in a restaurant that serves Japanese food. Its origin is actually British ‘curry and rice’ which was introduced to Japan during the Meiji period, therefore it was considered Western food at first.

Nowadays, however, curry rice is one of Japan’s national foods and an all-time popular menu at school diner.

One of the characteristics of Japanese curry is its thick consistency by using roux. A packet of pre-made curry roux slab was on the market in 1954 by a Japanese food manufacturer SB Foods and other manufacturers followed, fiercely advertising their products on TV. Curry became a popular home cooked dish as the sauce was able to be made instantly by dissolving the block of roux. In 1960, confectionary manufacture Grico developed blocks of curry roux using their techniques for making bars of chocolate by incorporating the breakable grids of blocks, like in chocolate, and this style hasn’t changed since.

The first dish I cooked in my life, under the guidance of my mum, was this curry recipe. It’s fairly easy, though you have to know some tricks. For examples, how to prevent burning after adding the roux and how to cook meat succulently.

Once you know these tricks, you can cook delicious Japanese style curry easily for your everyday home meal.

It’s been popular to put breaded chicken fillets on top of curry rice in the UK recently. If you want try the flavour of this, cook the curry following my recipe without potatoes, add readymade bread crumbs that were heated in an oven to crisp on rice, and then pour the curry. The crispiness of the bread crumbs and the curry sauce surprisingly goes well with.

I’m going to put the authentic Japanese curry recipe with a breaded chicken and pork on this blog soon, so watch this space!

Ingredients for 4

500g chicken thighs (deboned)

200g onions

140g carrots

250g potatoes

100g blocks of Japanese curry roux (1 packet)

40g butter

650ml water

Freshly grinded black peppers (optional)


  1. Debone and cut the chicken into large bite-sized pieces. Cut the onions in half and then slice thinly. Peel the carrots and chop into chunks. Peel the potatoes and quarter.2016111601
  2. Heat the butter in a large pot and fry the onions. When they become transparent, add the chicken and fry over medium heat until they are coated with the butter.dsc_5101
  3. Add the potatoes and carrots and fry for a further 3 minutes.dsc_5102
  4. Pour the water in the pot and bring to a boil over high heat. Once boiled, reduce heat and remove any scum. dsc_5105
  5. Place a lid and simmer for a further 10 minutes or until the vegetables are softened and the chicken is cooked.
  6. Add the curry roux and stir until dissolved.dsc_5110
  7. Place a lid and simmer for a further 5 minutes and it’s done.dsc_5112
  8. Arrange cooked rice on one half of the serving plates (the recipe for cooking rice is here). Pour the curry on the other half of the plate.dsc_5114


  • Cut the chicken and the vegetables approximately the same size.
  • Stir-fry the chicken and the vegetables quite well in order to keep their flavours.
  • After adding curry roux, it’s easily burned. Stir frequently from the bottom of the pot in order to prevent burning.

Karaage; quick and easy! Japanese style deep-fried chicken

Karaage, Japanese style deep-fried chicken is one of the nation’s favourites and the great thing is that you can arrange different flavours almost infinitely.

This recipe is for those who love karaage and want to cook them quickly and easily, as it uses chicken breast.

Do you know that Karaage is great with beer? With this recipe, you can make Karaage in no time when you fancy a beer.

Ingredients for 2-3 people

270g chicken breast fillet

80g potato starch

Vegetable oil for deep-frying

[For marinade]

2 tbs soy sauce

2 tbs rice wine or dry white wine

2 tbs oyster sauce

10g ginger (grated)

1 tbs sesame oil

2 tbs sesame seeds (toasted and grated)


  1. Cut the chicken breast fillet into a large bite sized pieces. Place the chicken pieces in a bowl and add all the ingredients for the marinade. Stir well and rub the marinade into the chicken using your hand, then leave to marinate for 20 minutes.
  2. Add 50g of the potato starch and rub well, then add the remaining potato starch and rub until the chicken pieces are evenly coated.
  3. Heat the oil in a pan to around 160-170℃. Deep-fry the chicken pieces until they are cooked through and the colour becomes lightly brown.

Chicken and mangetout Stir-fry with fragrant soy sauce

Do you know that the most popular part of chicken is thighs in Japan? We love their succulent meat and rich taste. Deboning chicken thigh is actually quite easy when you get the hang of it.

This recipe requires only 6 ingredients, but the result is unbelievably tasty and smells irresistible!


Ingredients for two

2 Chicken Thighs (Deboned with skin on/approx. 350g)

75g Mangetouts

8-10g Garlic (Finely chopped)

8-10g Ginger (Finely chopped)

1 tbs Soy sauce

Freshly ground black pepper



  1. Cut the chicken into bite sized pieces. Thinly slice the mangetouts diagonally.


  1. Heat a frying-pan. Place the chicken and fry over a high heat until the meat disperses oil and becomes a bit smaller. (At this point, the chicken is 80% cooked but not cooked through).


  1. Lower the heat to medium-high. Add the chopped garlic and ginger, then stir-fry further.


  1. Add the soy sauce and the mangetouts, then stir-fry briefly. Turn off the heat when all the ingredients are covered with the sauce. Place onto the serving dish and sprinkle freshly ground black pepper.step4


  1. When heated, the chicken skin disperses oil, so you don’t need to add any other oil to the frying-pan. Using a non-stick frying pan is recommended. Wipe off excess oil from the pan with kitchen paper.
  2. You can use fillets or diced chicken thigh instead but you would need to add oil when frying.
  3. Thinly sliced mangetouts gives a crunchy accent to this dish, so do not overcook them.


Sautéed Chicken Wing Drumettes with Butter and Soy Sauce

The good thing about this recipe is; you don’t need to worry about whether the chicken pieces are cooked, as they are boiled beforehand. Slightly charred soy sauce and butter with added garlic and ginger flavours make this chicken recipe irresistible. Why not make a tasty soup from the broth that boiled the chicken?

A drumette is a part of a chicken wing which is close to a body and looks like a small drumstick. You can easily separate it from a chicken wing using a knife.

Ingredients for 12 drumettes
12 Chicken wing drumettes
25g Butter
8g Chopped garlic (about 1 segment)
8g Chopped ginger
A good tbs (i.e. a drop extra) Soy Sauce
1tbs Rice Wine or Dry White Wine
Spring onion or Salad onion (finely sliced diagonally) for garnish
To boil drumettes
500ml Water
50ml Rice wine or Dry white wine

1. Add the water and rice wine (or dry white wine) in a pan. Bring to a boil. Place the drumettes in a pan and boil over a medium heat for 10 minutes while removing scum.


2. Take out the drumettes and pat dry with kitchen papers. Prick them evenly with a fork to allow the sauce to soak into them. (Keep the broth in the pan, if you wish to make soup.)

3. Heat the butter in a frying pan. Fry the chopped garlic and the ginger over a medium heat.

4. Add the boiled drumettes in a frying pan, and sauté over a medium heat.


5. Add the soy sauce and the rice wine (or dry white wine). Sauté further over a medium heat until drumettes are nicely glazed. Arrange on a serving plate and garnish with sliced spring onion.


Serve with vegetables to refresh your palate, such as shredded tender heart cabbage and tomato wedges.

[Wakame seaweed soup] Try this tasty soup recipe using the remaining broth.

1 heaped tbs Dry Wakame seaweed
1/2tsp salt
Freshly ground black pepper to taste
2 Tomato wedges
1tbs Spring onion or Salad onion (chopped)

Add the ingredients above to the remaining broth that boiled the chicken. Bring to a boil. Serve immediately.

Pan-fried Chicken with Oyster and Soy Sauce

Very simple and easy, yet really tasty chicken recipe.  You only need few ingredients.  If you have a bottle of oyster sauce and soy sauce, or even a couple of sachets from your takeaways in your cupboard, why not try this?

Ingredients (serve 4)

4 Chicken Thigh

[For the sauce]

2 tbs Oyster Sauce

1 tbs Soy Sauce

1 tbs Rice Wine (or Dry White Wine)

1 tbs Water


1. Place the chicken thigh, skin side down.  Using a sharp knife, slit along both sides of the bone at an angle, then remove the bone.


2. Heat a non-stick frying pan until hot.  Place the chicken, skin side down, and cook over a high heat until the skin is browned.  Turn it over and cooked for a further 6 minutes over a medium heat.  When it’s cooked through, slice the fillet and place on a plate.


3. Discard the excess oil in the pan, then add the sauce mixture.  heat the sauce until hot, then pour over the chicken to serve.



  1. You don’t need oil for frying.  There will be enough oil from the chicken skin to cook.
  2. Serve with boiled cabbage for a low calorie main dish.