Chicken escabeche

A portuguese classic done the Japanese way – this is a stunning dish.

Chicken escabeche

This chicken escabeche recipe is a Japanese version of the classic Portuguese dish. What I love about this dish is that it tastes like really good Chinese takeout! With extremely tender chicken and pickled flavors, it’s quickly becoming one of my favorites. There are quite a few steps to achieving this escabeche recipe, but fear not as they’re all very easy to follow: Marinate the vegetables overnight in order to get the right crunchy texture and pickled flavors – Then the next day, quickly marinate the chicken, fry it and add it to the veggies. A dash of sesame oil softens the acidic taste while the potato starch (katakuriko) gives the sauce a classic Asian, thick and glossy texture. It’s delicious on its own or served with a side of rice, and can also be eaten cold.


Cihcken escabeche

japanese escabeche dinner
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main
  • Cuisine: Japanese, Poultry


  • 3/4 pound skinless, boneless chicken breast (chopped bite size)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 large carrot
  • 2 stalks celery
  • 1 small onion
  • 1 small tomato
  • 1/2 English cucumber
  • 1 teaspoon sesame oil
  • 1/2 tablespoon potato starch (mixed with 2 tablespoons water)
  • all purpose flour (for dusting)
  • 1/4 cup vegetable oil
  • 1 tablespoon sesame seeds

Chicken Marinade

  • 2 tablespoons sake
  • 1/4 cup soy sauce

Escabeche Marinade

  • 1 cup dashi stock
  • 2/3 cup rice wine vinegar
  • 6 tablespoons soy sauce
  • 6 tablespoons mirin
  • 1 teaspoon chili pepper flakes


  1. Chop all the veggies into bite size and put in a large container.
  2. In a small pot, add all the ingredients for the escabeche marinade and bring to a simmer. Turn the heat off and pour the marinade over the chopped veggies. Stir, cover and refrigerate overnight.
  3. The next day, add chicken to chicken marinade and soak for 20 minutes.
  4. Bring some water to boil (about 2 cups) and keep on low, to a simmer.
  5. In a large pan, heat up the vegetable oil. Dust the chicken with flour and add to the pan when the oil is very hot. Fry until golden brown.
  6. Put the chicken in a strainer and pour some hot water over to get rid of excess oil.
  7. Put the chicken in a large pan along with the veggies, using a slotted spoon. Add a little of the marinade (about 1/4 cup) and cook over high heat for a couple of minutes, until the food is hot. Add the potato starch mix, and stir well.
  8. Lastly, add sesame seeds and sesame oil, stir and serve.


  • Calories: 372
  • Saturated Fat: 2
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