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Chicken takoyaki recipe
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3 from 2 votes

Chicken takoyaki recipe

Takoyaki comes with all sorts of creative and exciting fillings and combinations. Today, we're going to learn how to make a simple chicken Takoyaki. 
Course Snack
Cuisine Japanese
Keyword Chicken, Takoyaki
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Joost Nusselder
Cost $4


Batter Ingredients

  • 1 cup plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • cups dashi stock


  • Chicken (cooked to your liking and chopped into small pieces)
  • Complimentary vegetables, chopped (popular choices are spring onions, cabbage, carrots, but anything goes here)


  • Now that you have all your ingredients at the ready, it’s time to make some chicken Takoyaki!
  • Begin by making the batter. Combine your dry ingredients first, so flour, baking powder, and salt, then add the remaining ingredients and mix them up into a batter. You'll want this batter to be thin and runny, so if your mixture is coming out too thick, feel free to add more dashi stock or even some water to thin it out.
  • Get your Takoyaki pan or plate on the hob and heat it up on a medium flame. Coat the pan and all the holes generously with some oil. Once the pan starts to smoke, it's time to make some balls.
  • Fill all the holes of the pan halfway with the batter. Then add your chicken and choice of vegetables to that batter and pour more batter on top, filling all the holes and covering the surface of the pan until you can barely make out the individual holes anymore.
  • Here comes the tricky part. the Takoyaki to sit in the pan for a minute or two, just so the underside of it sets. Now, with chopsticks or skewers, or whatever you have, begin to fold in the overflow of batter around each hole and then flip the ball around. Now leave that for another few minutes so the other half of the balls can crisp up and brown lightly.
  • Once both sides are done, remove the Takoyaki onto a plate and repeat steps 3-5 until you have finished all your batter and fillings.