About This Recipe
Roasted Japanese sweet potatoes with barbecue marinated chicken served with rice and pickled veggies.
Ingredients
-
1 lb
Boneless skinless chicken thighs or breasts
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1/4 cup (76g)
Bachan's Japanese Barbecue Sauce (or teriyaki)
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2 lb
Japanese sweet potatoes (or regular)
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2 tbsp (32g)
Olive oil
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1-2 pinches
Kosher salt
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Steamed rice (for serving)
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Sliced green onion (for serving)
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Toasted sesame seeds (for serving)
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Pickled or fermented veggies (for serving)
Instructions
- Marinate: Mix chicken + 3 tbsp Bachan's sauce. Cover, refrigerate 2+ hours. Reserve 1 tbsp for glazing.
- Roast potatoes: Preheat oven 425°F. Line sheet pan with parchment. Toss potatoes with olive oil, bake 35-40 min on bottom rack. Salt after.
- Air fry chicken: After 15 min, air fry chicken at 375°F for 12-15 min until 160°F internal. Brush with reserved 1 tbsp sauce, cook 1-2 min until sticky/caramelized. Rest 5 min, slice.
- Serve with rice, pickled veggies, green onion, sesame seeds.
💡 Notes & Tips
- Chicken thighs: take to 170-175°F. Chicken breasts: don't go past 165°F (food thermometer essential).
- Bachan's Original = 520mg sodium, 8g sugar per tbsp.
- Baking alternative: bake chicken middle rack final 15-20 min of potato cook time.
- Mason recommends 1/2 cup jasmine rice per serving.
- Pickled cabbage/carrots from Whole Foods work great.
Source: This recipe is from
Mason Fit.
Recipe by Mason Woodruff via masonfit.com. Used with attribution.
Full original recipe with photos and notes available at the source link.
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