Soy Sauce Braised Chicken with Kohlrabi

Soy-braised chicken with kohlrabi salad

  • serves 4
  • Easy

Check out these sticky succulent chicken thighs with punchy kohlrabi salad. This easy recipe is both sweet and salty, and makes for a flavoursome midweek meal



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


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

  • Kcals 625
  • Fat 37.2g
  • Saturates 7.6g
  • Carbs 33.1g
  • Sugars 30.7g
  • Fibre 6.2g
  • Protein 35.4g
  • Salt 2.2g