I used a store-bought ponzu jelly-type sauce for my boiled chicken but it was not very good so I tried to make a similar sauce with gochujang. And then I realized it doesn't actually have to be jellied. That's how I arrived at this recipe.When you make the sauce, the dish might be very hot, so be careful!You can use regular-sized tomatoes instead of cherry tomatoes.Use more gochujiang or use doubanjiang sauce for extra spiciness. Recipe by yumyum0618

I made this quick marinated salad dish with sesame.If the sauce is too thick, add 1/2 tablespoon of chicken broth to thin it out. It will be easier to blend in. You can use spinach or other leafy vegetables instead of komatsuna. Recipe by Imoimo daisuki

I saw how to cook meat with residual heat on TV and I liked it. I cooked chicken breast by this method and served it with my original fragrant sauce. This combination was great and I am proud of it.-Cook with enough water for the chicken breast to submerge completely.-I left the chicken to sit in the water for about 20 minutes. It differs according to the pot you use. Cut a small bit and make sure it is cooked completely before serving. If it is still uncooked, return the meat to the pot and leave to stand for a little longer. Recipe by Banyangarden

So very delicious!

I fry the chicken thigh after cutting it in half, but I feel like it's easier to cut it into bite-sized pieces first and then fry them. That way, the pieces will turn out crispier, will be well flavored, and won't need to be cut afterwards. Do this however you like! The fried chicken fromwas really good, so I tried it with lemon sauce this time. Having learned the method of coating the chicken with egg after dusting with katakuriko, I've made my fried chicken this way many times.The tartness differs significantly between rice vinegar and lemon. It also differs between lemons in the summer and winter, so be sure to taste. I think tastes better if it's rather sweet.I made the sauce strong in flavor with, but the sauce this time is rather light and refreshing, so it's better to season your chicken well. For 2 servings. Recipe by commeline

This is a variation of my delicious boiled chicken recipe Since you enjoy it seasoned with only oil and salt, use a strong flavored salt such as sea salt. If you don't have any, you can use sea salt! I used pink salt for color and it was delicious.Absolutely wait until the chicken has cooled before slicing it. If you cut it while it's still hot, the chicken juices will leak out and you won't be able to slice it nicely. If using chicken breast, slice it as thinly as possible. If using chicken thigh, I think it tastes best if it's sliced thickly. Recipe by Heartful Kitchen Rei

I wanted to make a main dish using inexpensive chicken breast.Cook over high heat until the skin is crispy. The onion sauce is good with all kinds of foods, like white fish, pork, or warm vegetables, so it's convenient to make a big batch and keep it in the refrigerator for 2-3 days. You don't have to add butter. Without the butter, it will have more of a Japanese flavor. Recipe by SaltLemon

I used an old magazine clipping as reference. I don't like dried out stringy chicken breast, so I thought I would try it out.Make sure the chicken does not stick out of the broth.You can use the broth for soups and other dishes.I thought I'd make bang bang chicken or ramen using the broth. Recipe by John Lee Cooker

I love the combination of oyster sauce and curry powder, so I tried it with chicken.This sauce is also delicious with pork chops. If you don't like garlic, you don't need to use it. Recipe by Usagi-

If you just poach the chicken directly in boiling water it dries out. Making "chicken ham" takes too much time, so I thought up this method.The key point is to put the chicken into slightly cooled down hot water, not boiling hot water. The temperature is around 80°C. Use a heavy pan to prevent the water from cooling down too much. If you are cooking a piece of chicken that weighs more than 250 g, increase the time in Step 5. For 1 chicken breast. Recipe by Saretta

I always have ketchup in my cupboard but never use it in anything other than Western cooking. So I combined the ketchup with plenty of sesame seeds and came up with this delicious sauce that somehow still tastes strangely Japanese but also lets the flavour of the ketchup shine.Chicken tends to shrink during cooking so please cut it into large bite-sized pieces. Recipe by Raby

We are a small family so I prepare chicken legs for us. A whole chicken is too much for us...If you roast only chicken legs they will roast better thanks to the baking parchment. When you roast vegetables together the vegetables underneath will absorb the chicken's cooking juice and it will taste better.You can do this with a frying pan.I mix various ingredients to make the marinade so it has a deep flavour. Recipe by Peni-da