Butter Shoyu Chicken

Glazed with a delicious soy-butter sauce, this Butter Shoyu Chicken will win your family's heart! It is a simple recipe but produces a luxurious result. The chicken is exceptionally moist and tender and so flavorful. Ready in 25 minutes!

Butter Shoyu Chicken

INGREDIENTS

• 1 lb boneless, skin-on chicken thighs (2 thighs; Japanese grocery stores sell prepackaged boneless, skin-on thighs, but you can ask the butcher to remove bones from bone-in, skin-on thighs at your grocery store)
• ▢¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ▢⅛ tsp freshly ground black pepper
• ▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• ▢4 Tbsp sake (or water for steaming)
• ▢1 Tbsp unsalted butter

For the Sauce

• ▢2 ½ Tbsp soy sauce
• ▢2 Tbsp sake
• ▢1 Tbsp mirin
• ▢1 Tbsp sugar

INSTRUCTIONS

 

• Gather all the ingredients
  
• Cut each chicken thigh into 2 pieces (as you see, this chicken thigh is big). Discard any excess fat. Prick the skin with the tip of the knife. The flavors and heat will distribute faster.
• Lightly sprinkle salt and freshly ground black pepper on both sides of the chicken.
• Combine the ingredients for the sauce (2 ½ Tbsp soy sauce, 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp sugar) in a small bowl and whisk till sugar is dissolved completely. Heat a large frying pan over medium heat. When it's hot, add the oil and distribute it evenly.
• Cook the chicken, skin side down, until golden brown, roughly 4-5 minutes.
• When the bottom side is nicely brown and crisp, flip over and cook the other side for 3 minutes.
• Add sake and cook covered until cooking liquid is gone.
• Remove the lid and wipe off excess oil on the frying pan with a paper towel.
• Add the sauce and butter.
• Coat the chicken well with the sauce. Spoon the sauce over the chicken a few times.
• Serve the chicken onto a plate and drizzle some sauce over. I usually serve simple veggies such as blanched broccoli and tomatoes (serve with homemade Wafu Dressing or Sesame Dressing).

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

NUTRITION

Calories: 659 kcal · Carbohydrates: 9 g · Protein: 38 g · Fat: 47 g · Saturated Fat: 17 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 233 mg · Sodium: 1016 mg · Potassium: 476 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 300 IU · Calcium: 22 mg · Iron: 2 mg

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