Negi-Shio Chicken is a quick Japanese dish of diced chicken thighs pan-fried, steamed with sake, and finished with a fragrant sesame-scallion sauce. Its standout trait is the crispy-edged chicken contrasted with a silky, umami-rich glaze made from shiro-dashi and sesame oil.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Mix all the sauce ingredients (spring onion, sesame oil, shiro-dashi, Weipa or chicken stock, and garlic paste) together in a bowl.
Season the diced chicken with a little salt and pepper, then coat lightly with starch.
Heat a little oil in a pan and cook the chicken on both sides over medium heat.
Add the sake, cover with a lid, and steam until the chicken is cooked through.
Pour in the sauce and stir-fry for about 2 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a pan over low heat with a splash of water to restore sauce consistency.
Yes, but chicken thighs stay juicier during steaming. If using breast, reduce steaming time and watch carefully to avoid drying out.
Use equal parts light soy sauce mixed with a pinch of dashi powder, or substitute with additional chicken stock and a touch more salt to taste.
Yes, mix the sauce ingredients (spring onion, sesame oil, shiro-dashi, Weipa, garlic paste) up to 2 hours ahead and store in an airtight container.
After steaming for 2-3 minutes under the lid, pierce the largest piece; juices should run clear and no pink should remain inside.
Yes, scale all ingredients proportionally; add 1 extra minute of steaming time per 100g additional chicken to ensure even cooking.
