Soy-Braised Chicken Thighs with Ginger and Daikon Radish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly braised in a fragrant soy-ginger broth with sweet daikon radish cubes, perfect for cozy dinners. This japanese ready in about 60 minutes pairs bone-in chicken thighs, daikon radish, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

Prep: 15 min Cook: 45 min Serves 4 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with salt and brown skin-side down for 5-6 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Remove and set aside.
  2. Step 2: In the same skillet, add 2-inch peeled and thinly sliced ginger and 3 smashed garlic cloves, sautéing for 1-2 minutes until fragrant.
  3. Step 3: Add 1/3 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp brown sugar, and 1 cup water to the pan. Stir to combine and dissolve sugar.
  4. Step 4: Return chicken thighs to the skillet skin-side up, nestle in 12 oz peeled and 1-inch cubed daikon radish, and bring the liquid to a gentle simmer.
  5. Step 5: Cover and reduce heat to low, simmering for 30-35 minutes until chicken is tender and daikon is translucent and soft.
  6. Step 6: Remove the lid and simmer uncovered for 5 minutes to thicken the sauce slightly.
  7. Step 7: Garnish with 2 thinly sliced scallions and serve hot with steamed rice.

Frequently asked questions

How long does Soy-Braised Chicken Thighs with Ginger and Daikon Radish take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Soy-Braised Chicken Thighs with Ginger and Daikon Radish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Soy-Braised Chicken Thighs with Ginger and Daikon Radish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soy-Braised Chicken Thighs with Ginger and Daikon Radish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Soy-Braised Chicken Thighs with Ginger and Daikon Radish?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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