Catch the Drift: Tokyo Grilled Chicken with Yakisoba Recipe

8 months ago

tokyo grilled chicken with yakisoba

Give your kitchen a Japanese vibe with this yakiniku with yakisoba. Translated as “grilled meat” and “fried buckwheat,” these two dishes can stand alone on their own. But once combined to make a better and tastier dish, they form a culinary experience that will be hard to top.


Tokyo Grilled Chicken with Yakisoba
Makes 6-8 servings


⅓ cup Lee Kum Kee Chicken Marinade

1 tsp Grated ginger

½ tsp Sesame seeds, toasted

2 Tbsps Pineapple juice

2 stalks Leeks, sliced

1 kilo Chicken thighs, skin on

  • Salt and ground black pepper, to season


  1. In a medium mixing bowl, combine Lee Kum Kee Chicken Marinade, grated ginger, sesame seeds, pineapple juice, and sliced leeks.
  2. Add chicken thighs to the marinade then season with salt and pepper. Mix well then cover bowl with plastic wrap. Store in the chiller and marinate the chicken in the mixture for a few hours or preferably, overnight.
  3. When ready to cook, preheat a stovetop pan grill or a charcoal grill. Grill chicken pieces for 5-6 minutes per side or until chicken is cooked through. Use the leftover marinade as basting sauce. When cooked, remove chicken from the heat and transfer to a serving platter.



Heat 2 Tbsps cooking oil in a pan and sauté sliced onions until soft. Toss in ½ cup sliced carrots, ½ cup sliced sayote, ½ cup sliced cabbage, and ½ cup bean sprouts. Season with 3 Tbsps Lee Kum Kee Premium Soy Sauce, 1 ½  Tbsps red cane vinegar, and 1 tsp mirin. Pour 1 cup water and bring mixture to a simmer. Toss in 200g dried or fresh egg noodles. Cover and simmer until noodles are cooked. Top with sesame seeds and sliced nori strips before serving.


Photographed by Floyd Jhocson of Studio 100


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