Ingredients
Method
- Prep the chicken: Coat 4 chicken thighs with 1.5 tablespoon cornstarch in a bag until all surfaces are evenly coated.
- Prep the rice cooker: Mix 2 tablespoons soy sauce, 2 tablespoons sake, and 2 tablespoons water, and 1.5 tablespoons pure maple syrup in the rice cooker. Shake off any excess cornstarch from the chicken and place the pieces in a single layer in the sauce. Press them down slightly so the bottom is flat and mostly submerged. If using skin-on chicken, place skin side down.
- Cook: Run the white rice setting for about 20 minutes.
- Finish: Flip the chicken and cook for another 2 minutes.
- Serve: Once done, slice into bite-sized pieces, pour over any extra sauce, and enjoy!
Notes
- Ingredients Notes
- Chicken thighs: Use skinless, boneless thighs for even cooking. If using skin-on, place skin side down.
- Sake: Junmai or cooking sake adds depth and removes meaty smell. Water works in a pinch, but sake makes a big difference.
- Maple syrup: My swap for mirin + sugar. Adds natural sweetness. Honey works too, but use less since it’s sweeter and burns faster. Use pure maple syrup for the best result.
- Cooking tips:Make sure chicken is submerged in the sauce and spread in a single layer (don’t stack).
- Serving suggestions: Pair with veggie sides like miso soup, refreshing Japanese tomato salad, and creamy Japanese potato salad. Avoid dishes that are too bold or sweet so flavors don’t clash.
- Storage & Reheating: Cool completely before storing. Refrigerate up to 3 days or freeze (wrapped) up to 3 weeks. Keep whole for best texture. Reheat in the microwave.
