This is a recipe that I've been using ever since I started cooking.My kids love it, so I posted it here to teach it to them some day.For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

I'm having to prepare a lot of chicken tenders, which are high in protein and low in fat, for my husband's diet. Since chicken tenders are fairly light, I made these to have more punch and be more filling. My husband, who loves steak, is completely satisfied with this dish!Adding the sesame oil to the marinade gives this it's Japanese flavor without using too much oil. Once you try it, you'll be addicted to it! They're also good cold, and since frying them reduces the garlic smell, these are great for bento lunchboxes. They go very well with a sweet omelet! If your chicken tenders have sinews please remove them. Recipe by Akkiito

This dish is often made by my in-laws. Aren't meat on the bone flavorful?If you don't have time to marinate the chicken overnight, stab the meat with a fork several times before pouring the sauce over it. Not only does this allow the flavors to penetrate the meat, but it shortens cooking time. However, be careful not to marinate too long, as the chicken will become too salty. It's best to use a iron skillet to cook the chicken. Recipe by shinsukeb

This is a dish that I like to make when I'm busy.Adjust the temperature and baking time to your oven. Be careful not to rip the bag when you are massaging it in Step 2. Recipe by Sorauta

I usually make this dish with chicken wings, but I used thigh meat instead. It is easier to eat.As soon as you coat the chicken with sauce sprinkle on the sesame seeds. Otherwise the sesame seeds won't stick.If you prefer to coat the chicken pieces thickly with sauce, boil it down a little first.If you find the sauce too sweet, adjust the sugar to your liking. Recipe by Hamumaki

I used to buy sauce at a shop and it was quite nice. I noticed it was quite expensive so I started to make the sauce for myself.After deep-frying coat the chicken wings with the sauce straight away and sprinkle with sesame seeds. Otherwise the sesame seeds will come off later.Adjust the sugar in the glaze to taste. Recipe by Hamumaki

Chicken breasts are cheap and easy to use. I tried softening them up for a hearty main dish.-By massaging the sake and sugar into the chicken breasts first, you keep them from drying out and make them moist and soft.-Use whatever vegetables you like for the sweet vinegar sauce. Recipe by Niwanomomo

A dish very similar to what I seen on this site with a couple of things extra I added ,very tasty

I remembered that someone said on TV how to crisp the chicken skin using a pot of water as a weight and I came up with my own original recipe.By pressing the chicken with a weight, its skin crisps up really nicely. Timing is crucial. Put the weight over the chicken before it starts to shrink with the heat. If you don't like putting the pot directly onto the chicken, use a piece of kitchen foil between them. Recipe by Matsujun

I modified a typical dish to this tasty one by adding a boost of black pepper.Step 1 and 2 are the key to tender chicken. Please be careful not to overcook the bean sprouts!! When you wipe the frying pan, just wipe quickly with kitchen paper. Add garlic powder and black pepper to your liking. Recipe by Ayanami Aya

I had some sweet-savory chicken wings from the underground marketplace of a department store that were really good. I tried to replicate it and my family loved it, so it's become one of our regular side-dishes.The serving amounts are listed assuming one person eats two wings. Please adjust the amount of wings and the sauce accordingly. Recipe by Ri-karu

Sweet, savory, and a little bit spicy chicken best served with rice