Sake-Marinated Chicken Katsu with Ginger

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A Japanese-inspired dish where chicken is tenderized with authentic sake and slow-cooked for perfect texture. This Japanese-inspired chicken recipe, ready in about 250 minutes, pairs boneless chicken thighs, sake, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces, skinless boneless chicken thighs
• 1/2 cup sake
• 1/4 cup soy sauce
• 1 tablespoon honey
• 2 cloves minced garlic
• 1 tablespoon, grated fresh ginger
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup vegetable oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 4 cups steamed rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup sake, 1/4 cup soy sauce, 1 tablespoon honey, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger. Add 12 ounces boneless chicken thighs, ensuring they're fully submerged, and marinate for at least 4 hours or overnight in the refrigerator.
2. Step 2: In a shallow dish, combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. Remove chicken from marinade, patting dry with paper towels, then dredge in the flour mixture, shaking off excess.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and crispy, turning once.
4. Step 4: Remove chicken and let rest on paper towels for 2 minutes. Meanwhile, in a small bowl, mix 1 tablespoon rice vinegar and 1/2 teaspoon sesame oil.
5. Step 5: Slice chicken into 1/2-inch thick pieces and arrange on a bed of 4 cups steamed rice. Drizzle with the vinegar-sesame oil mixture and sprinkle with 1 teaspoon sesame seeds.