Butter Shoyu Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
659 kcal
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Course
Main Course
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Cuisine
Japanese
Butter Shoyu Chicken
Description
Butter Shoyu Chicken begins with boneless, skin-on chicken thighs seasoned simply with kosher salt and black pepper. The chicken skin is pricked to promote even cooking and flavor absorption. It is then pan-fried skin side down in neutral oil until it develops a golden, crisp surface, about 4–5 minutes. After flipping, the chicken cooks for a few more minutes on the other side.
A sauce composed of soy sauce, sake, mirin, and sugar is prepared and added to the pan to glaze the chicken, combining savory, sweet, and umami flavors typical of Japanese cuisine. The butter added at the end enriches the sauce, helping to create a glossy, flavorful coating on the chicken.
This dish pairs well with steamed rice or simple vegetables, serving as a rich main course that emphasizes balanced, layered flavors of the butter and shoyu sauce. Cooking in a frying pan makes it accessible for home cooking.
Ingredients
- 1 lb chicken thighs about 2 thighs; find them at a Japanese grocery store or ask your butcher to debone bone-in, skin-on thighs, boneless, skin-on
- ¼ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 1 Tbsp neutral oil
- 4 Tbsp sake (or water; for steaming)
- 1 Tbsp butter unsalted
For the Sauce
- 2½ Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp sugar
Instructions
- Gather all the ingredients.
- From 1 lb boneless, skin-on chicken thighs, cut each chicken thigh into 2 pieces (as you see, this chicken thigh is large). Cut off any excess fat. Prick the skin with the tip of the knife to help distribute the flavors and heat faster.
- Lightly sprinkle both sides with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Combine the sauce ingredients in a small bowl: 2½ Tbsp soy sauce, 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp sugar. Whisk until the sugar is dissolved. Set aside.
To Cook the Chicken
- Heat a large frying pan over medium heat. When it‘s hot, add 1 Tbsp neutral oil and distribute it evenly. Add the chicken, skin side down, to the hot pan. (If you‘re doubling the recipe, fry the chicken in batches and return it to the pan before continuing to the next section.)
- Cook the chicken 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.
To Steam and Add the Sauce
- Add 4 Tbsp sake and cook, covered, until cooking liquid is gone.
- Remove the lid and wipe off any excess oil from the frying pan with a paper towel.
- Add the sauce ingredients and 1 Tbsp unsalted butter.
- Coat the chicken well with the sauce. Spoon it over the chicken a few times.
- Serve the chicken onto a plate and drizzle it with some sauce. I usually serve simple veggies like 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 Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 1016mg | 42% |
| Potassium | 476mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 300IU | 6% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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