Why Make This Recipe
Butter Shoyu Chicken is a delightful dish that combines tender chicken with a rich and savory sauce. It’s a quick and easy recipe that doesn’t require any complicated skills or ingredients. This dish is perfect for both busy weeknights and special occasions. The buttery and umami flavors of the sauce really complement the juicy chicken, making it a favorite among many.
How to Make Butter Shoyu Chicken
Ingredients:
- 1 lb boneless, skin-on chicken thighs
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 Tbsp neutral oil
- 4 Tbsp sake (or water for steaming)
- 1 Tbsp unsalted butter
- 2½ Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp sugar
Directions:
- Gather all the ingredients.
- From the 1 lb boneless, skin-on chicken thighs, cut each chicken thigh into 2 pieces. These thighs are large, so cutting them helps cook evenly. Remove any excess fat and prick the skin with a knife to allow flavors to penetrate better.
- Lightly sprinkle both sides of the chicken with ¼ tsp kosher salt and ⅛ tsp black pepper.
- Combine the sauce ingredients in a small bowl: whisk together 2½ Tbsp soy sauce, 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp sugar until the sugar dissolves. Set this aside.
- In a pan, heat 1 Tbsp of neutral oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until they are golden brown.
- Once the chicken is cooked on one side, carefully flip it over and add 4 Tbsp of sake (or water) and cover the pan. This steams the chicken, making it tender.
- After about 5-7 minutes, remove the cover and add in the prepared sauce and 1 Tbsp of unsalted butter. Let it simmer for a few minutes until the sauce thickens slightly and coats the chicken.
How to Serve Butter Shoyu Chicken
Serve Butter Shoyu Chicken hot from the pan. It pairs wonderfully with steamed rice or fresh vegetables. Drizzle some of the thickened sauce over the rice for extra flavor. You can also garnish with chopped scallions or sesame seeds for an added touch.
How to Store Butter Shoyu Chicken
To store Butter Shoyu Chicken, let it cool completely and then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you need to store it longer, freeze it for up to 2 months. Make sure to thaw it in the refrigerator before reheating.
Tips to Make Butter Shoyu Chicken
- Make sure not to overcrowd the pan when cooking the chicken. This helps it brown nicely.
- Adjust the amount of sugar in the sauce to suit your taste; some prefer it sweeter than others.
- Experiment with adding garlic or ginger for an extra aromatic flavor.
Variation
For a different twist, you can try using bone-in chicken pieces or switching the chicken for tofu or vegetables for a vegetarian version. You can also play with the ratios of soy sauce and mirin for a variation in taste.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be careful not to overcook it as it can dry out. Thighs are juicier.
2. Is there a gluten-free option for this recipe?
You can use tamari or a gluten-free soy sauce as a substitute for regular soy sauce to make this recipe gluten-free.
3. What should I serve with Butter Shoyu Chicken?
It’s delicious with steamed rice, but you can also serve it with noodles or stir-fried vegetables.
Butter Shoyu Chicken
Ingredients
Method
- Gather all the ingredients.
- Cut each chicken thigh into 2 pieces, remove excess fat, and prick the skin to allow flavors to penetrate.
- Lightly sprinkle both sides of the chicken with salt and pepper.
- In a small bowl, whisk together the soy sauce, sake, mirin, and sugar until the sugar dissolves.
- Heat the neutral oil in a pan over medium-high heat. Add the chicken pieces, skin-side down, and cook until golden brown.
- Flip the chicken, add the sake (or water), and cover the pan to steam the chicken for about 5-7 minutes.
- Remove the cover and add the sauce and butter, simmer until the sauce thickens slightly and coats the chicken.