4.8 from 281 votes
Butter Shoyu Chicken
Butter Shoyu Chicken features skin-on boneless chicken thighs cooked until golden and crisp, then glazed with a sauce made from soy sauce, sake, mirin, and sugar. The combination produces tender, flavorful chicken with a caramelized exterior and a savory-sweet glaze that infuses the meat. The use of butter and neutral oil adds richness and helps achieve a crisp skin, making this a satisfying dish that highlights classic Japanese flavor elements.
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
Calories:
659 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 659
% 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.