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Butter Shoyu Chicken

A quick and easy dish featuring tender chicken thighs in a rich and savory sauce, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skin-on chicken thighs Cut each chicken thigh into 2 pieces for even cooking.
  • ¼ tsp Diamond Crystal kosher salt Use to season chicken.
  • ⅛ tsp freshly ground black pepper Use to season chicken.
  • 1 Tbsp neutral oil For cooking the chicken.
  • 4 Tbsp sake or water for steaming Use as needed during cooking.
  • 1 Tbsp unsalted butter Add to sauce for richness.
Sauce Ingredients
  • 2½ Tbsp soy sauce Primary flavoring for the sauce.
  • 2 Tbsp sake Adds depth of flavor to the sauce.
  • 1 Tbsp mirin For sweetness and umami.
  • 1 Tbsp sugar Adjust to taste.

Method
 

Preparation
  1. Gather all the ingredients.
  2. Cut each chicken thigh into 2 pieces, remove excess fat, and prick the skin to allow flavors to penetrate.
  3. Lightly sprinkle both sides of the chicken with salt and pepper.
  4. In a small bowl, whisk together the soy sauce, sake, mirin, and sugar until the sugar dissolves.
Cooking
  1. Heat the neutral oil in a pan over medium-high heat. Add the chicken pieces, skin-side down, and cook until golden brown.
  2. Flip the chicken, add the sake (or water), and cover the pan to steam the chicken for about 5-7 minutes.
  3. Remove the cover and add the sauce and butter, simmer until the sauce thickens slightly and coats the chicken.

Notes

Serve hot with steamed rice or vegetables. Garnish with chopped scallions or sesame seeds. Adjust sugar for desired sweetness. Store cooled leftovers in an airtight container for up to 3 days in the fridge or up to 2 months in the freezer.