Translation guide
In Japanese, 'chicken meat' is commonly referred to as 鶏肉 (toriniku), but there are other terms depending on context, such as specific cuts or dishes. The most natural way to say 'chicken' as food is 鶏肉.
Referring to chicken meat in general, as an ingredient or dish.
The standard word for chicken meat. Used in cooking, menus, and everyday conversation.
Tonight, I'll make chicken curry.
Chicken is cheaper than beef.
Loanword from English, often used in dish names (e.g., チキンカレー) or casual contexts. Not as common as 鶏肉 for raw meat.
I like chicken nanban.
Dialectal term for chicken meat, primarily used in western Japan (Kansai region). Often seen in restaurant names or traditional dishes.
I ate chicken rice (a local dish).
Referring to particular parts of the chicken, such as breast, thigh, or wings.
Chicken breast. Lean and commonly used.
I'll make a salad with chicken breast.
Chicken thigh. Juicier and more flavorful than breast.
Please grill the chicken thighs.
Chicken wings (specifically the wing tip section). Often used in fried dishes.
Chicken tenderloin (the small strip under the breast). Very tender.
Referring to minced or ground chicken meat.
Ground chicken. Used for meatballs, burgers, etc.
I'll make hamburger steak with ground chicken.
Distinguishing between the animal and the food.
The kanji 鳥 (とり) means 'bird' in general. For chicken specifically, use 鶏 (にわとり) for the animal and 鶏肉 (とりにく) for the meat. Saying 鳥肉 (とりにく) is also understood but less precise.
A bird is flying in the sky.
I'm cooking chicken.
I want to eat fried chicken wings.
Chicken tenderloin is low in calories.