Chicken with Garlic Onion Sauce | Easy Japanese Recipes at

Chicken with Garlic Onion Sauce

Course: Main Course
Cuisine: Japanese
Keyword: garlic chicken, pan fried chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 3
I'm sure everyone is busy and needs a quick meal plan right?  Traditional Japanese meal requires a small plate or bowl for each dish (main + several side dishes), and for each person.  You know how many bowls and plates I have to deal with?  Crazy!  Therefore, on super busy days, my meal will be served on one plate.  I prepared these 3 dishes (Japanese rice, Asian Coleslaw, Chicken with Garlic Onion Sauce) in about one hour.  Not bad, right?


  • 5 boneless skin-on chicken thighs (or without skin)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)



  1. Grate onion in a medium bowl (please be careful!).
  2. Add all the Sauce ingredients in the bowl.  If you use the chicken with skin, prick the skin with a fork. Season the chicken with kosher salt and freshly ground black pepper on both sides.
  3. Put the chicken in the bowl with sauce, and rub with hands. Keep in the refrigerator for 30-60 minutes. 
  4. In a non-stick frying pan, heat 1 Tbsp oil on medium heat. Add the chicken and garlic, leaving the sauce in the bowl. If the chicken has skin, cook the skin side first. 

  5. Flip over the chicken when brown on one side.  Do not turn over the chicken until it’s nicely browned.

  6. After you flip over the chicken, lower the heat to medium low. Put the lid on, leaving slightly ajar, and cook for 7 minutes.
  7. Remove the lid. 

  8. When the chicken is cooked, add the Sauce. Cook on high heat for 2 minutes. Use a spoon to coat the chicken with sauce. Serve the chicken on a plate and pour the sauce over. Serve immediately.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.