Try this recipe for soy-braised chicken, then also check out our Filipino-inspired chicken adobo.


  • 8 chicken thighs
  • 2 tbsp mirin
  • 3 tbsp soy sauce
  • 1 tbsp sake
  • 4 tbsp brown sugar
  • 1 tsp black sesame seeds, to serve


  • 2 apple-sized kohlrabi, finely shredded
  • 1 large carrot, finely shredded
  • 4 spring onions, finely sliced, white and green separated
  • 2 tbsp rice vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • a good handful coriander, chopped


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the chicken in a freezer bag with the mirin, soy, sake, brown sugar and 2 tbsp water. Seal the bag then shake so the sauce coats the chicken. Leave at room temperature for 15 minutes.

  • STEP 2

    To make the salad, put the kohlrabi, carrot, spring onion whites and rice vinegar in a bowl. Add a good pinch of salt and toss together.

  • STEP 3

    Shake the chicken of excess marinade (but keep the marinade) and put into a roasting tin, skin-side up. Cover the tin with foil and bake for 30 minutes. Remove the foil, spoon over any left-over marinade and continue cooking for another 15-20 minutes, or until the chicken is glazed and cooked through. Keep basting with the marinade as it cooks.

  • STEP 4

    Stir the mayo, sriracha and the coriander into the kohlrabi salad. Serve the chicken with the salad alongside, scattered with the spring onion greens and sesame seeds.


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