Glazed with delicious soy-butter sauce, this easiest and tastiest Butter Shoyu Chicken recipe will win your family’s heart!
Once in a while I get stuck in the rut with menu planning and I don’t know what to cook. As my children love chicken, my easy solution often comes to this Butter Shoyu Chicken (バター醤油チキン). The flavor is similar to Teriyaki Sauce, but everything is homemade, and with the addition of butter the sauce is creamier and even a bit sweeter.
Butter & Soy Sauce – Butter Shoyu Chicken
If you have never combined these two ingredients together, you will be pleasantly surprised how delicious these two flavors bring to a dish.
In Japan, you will see many dishes flavored with butter and soy sauce flavor (butter shoyu aji, 醤油バター味 – Shoyu means soy sauce in Japanese). Japanese style pastas are often seasoned with soy sauce and butter and a popular street snack, grilled corn flavored with soy butter (バター醤油コーン), is absolutely addicting too.
Butter adds a rich wonderful creaminess and sweetness to the salty savory soy sauce, making the combination a great sauce and glaze over meats, vegetables or even noodle dishes.
Chicken Thighs for Juicy, Tender Result
Instead of using chicken breasts, I prefer to use chicken thighs. Fattier than lean meat, they are less likely to turn dry on the heat. These inexpensive cut is best for a recipe like this. You get tender juicy chicken meat and crispy skin that is seared on the hot pan, which means perfection.
The ingredients for the butter shoyu sauce is short, but it’s packed with flavor. You want to spoon any remaining sauce in the pan over the chicken before serving.
If you are thinking of cooking chicken tonight, definitely give this recipe a try. There is no need to marinate the chicken, and you can finish cooking in 30 minutes! Serve the Butter Shoyu Chicken with steamed rice alongside a vegetable dish and you’ve got a delicious meal for the family.
Recipes Similar to Butter Shoyu Chicken
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- 2-5 chicken thighs (I prefer to use boneless chicken thighs with skin - the skin will be crispy and adds another flavor and texture)
- salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- 2 Tbsp neutral flavor oil (vegetable, canola, etc)
- 3 Tbsp sake
- 1 Tbsp unsalted butter
Gather all the ingredients. Lightly sprinkle kosher salt and freshly ground black pepper on both sides of the chicken.
- In a large frying pan, heat oil on medium high heat. If the chicken has skin, cook from the skin side first.
- When the bottom side is nicely browned, flip over and reduce heat to medium heat.
- Add sake and cook covered until liquid is almost gone.
- Remove the cover and cook until the chicken is almost cooked. Then wipe off excess oil on the frying pan with paper towel.
- Add the sauce and coat the chicken well with sauce using a spoon.
- When the sauce gets thicken and small bubbles appear in the pan, add the butter. Spoon the sauce over the chicken When the butter is melted, serve the chicken onto a plate. Pour some sauce over the chicken.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Picture is updated in March 2012.
You certainly don’t need St Valentine’s to cook this one. Your dish looks divine. Interesting about making your own teriyaki rather than the bought stuff. I’ve recently good hooked on making a mirin sauce with salmon and it’s so easy. I must try your dish here with the chicken. Look like it will be a hit in our house! So glad to find your blog and learn about Japanese cuisine.
Mirin is one of the 3 important condiments for cooking Japanese food (along with soy sauce and sake). Therefore you will find lots of recipes in my website using mirin. Hope you enjoy the teriyaki chicken!
I am living in Okinawa and trying to cook Asian, so your site is very helpful. I would prefer using chicken breast instead of thighs. What do you think?
Hi Lexi! I’m happy to hear you like my blog. 🙂 Chicken breast works too, but it is more dry so we don’t usually eat that much. I think cooking in a frying pan is quicker than oven, and it keeps moist in the meat. Hope it will work!
Oohh!! I am totally going to try your teriyaki sauce recipe! I’ve been trying to find a good teriyaki recipe and they always ended up too salty or what not. Bookmarked!
I hope you enjoy this recipe. I really need to retake this photography…. but I’m glad it was tempting enough for you to decide. 🙂
Is cooking sake the same as “kikkoman Manjo Aji-morin sweet cooking rice seasoning”?
It does contain 8% alcohol. Thanks
Hi Julie, that’s Mirin, not sake. You can buy either cooking sake, or buy a cheep bottle of (drinking) sake and use for cooking. If you can’t find sake, then you can substitute with Chinese rice cooking wine. 🙂
Hi Nami,
Just stumbled onto your site and want to make everything on here!! My bottle of mirin says it’s a cooking sake, but they are not the same thing, are they?
Thanks!
I’m glad you found my blog, welcome! Mirin and cooking sake is different. I’ve noticed that some level says cooking sake. You can use regular sake or cooking sake, or chinese rice wine. Mirin is sweet, and we use it to substitute sugar or gives some nice luster in the sauce, but it contains some alcohol in it.
Hope this helps. Just in case you don’t know, I have a pantry page (which I need to update…) you might think it’s helpful too…
I made this today for dinner,I must say it was amazing and very delicious! I will be making this again!
Hi Lena! Ohhh I’m glad you liked it! It’s easy to prepare right? Thanks for letting me know!
I’m making this version of teriyaki for dinner. It sounds perfect. I cannot think what to cook tonight and have rice started but nothing else. Thank you for the idea!
I think I’ll try this one today actually. Sounds so good! 🙂
Nami, we tried this and it was gooooooood! 🙂 Posted it on my blog because when I posted my picture on both facebook and instagram — they asked for the recipe 😀
Thanks Lorely! I’m going to check it out now. 🙂
Hi Nami. I,m very pleased to find your blog. I visited Japan many years ago and of course I was eating in restaurants. However, I always wanted to know more about japanese cuisine. I only have one question to you. you said you do not often eat Teryaki at home. Why ? and I’m interested in Tempura.
I will follow you and happy to try your suggested japanese recipes .
Hi Mona! Welcome to my blog and I’m glad you stopped by!
We have many other ways to make seasoning besides Teriyaki style sauce. Unfortunately, most of Japanese dishes in Japanese restaurants have “Teriyaki” sauce only. But we have different kinds of sauce or marinade we use. So that’s why we don’t eat “teriyaki” often.
Many of Japanese dishes uses same condiments – soy sauce, mirin, sake, but we simmer or braise food and it’s no longer Teri “yaki” (grilled).
I have a shrimp tempura recipe here and plan to share vegetable tempura soon.
Hope you enjoy my recipes!
making a crockpot teriyaki chicken and using your teriyaki recipe!! Thanks alot!
Hi Vicki! Nice… I want a crockpot one day too! 🙂 Hope you enjoy this recipe!
i just did this teriyaki chicken for dinner. Looks good and am sure it’s yummy. I wonder for the extra sauce, can we keep in the fridge for the next dish like salmon?
Hi Vaness! I’m so glad to hear you liked this recipe! Thank you for your kind feedback. 🙂 I’m sorry for the late response. Is the extra sauce cooked or non-cooked. I usually recommend to make it fresh every time. 🙂 If you are going to re-use it, make sure to re-heat it. 🙂
I’ve always love chicken teriyaki, and today I cooked it myself for the very first time! ^^ The taste is really really good (yay! ^^)… but the chicken did’t feel as tender as how it would usually feel when I get it from the restaurant. Do you have any idea what I did wrong? I was thinking maybe I cooked too long, I’m not sure..
Hi Jessica! You could be right. Overcooking could cause the meat hard and dry. Also, which part of chicken did you use? Some restaurant uses chicken thigh, some use breast… it depends, but I know thigh is more flavorful and tender. Hope that helps! 🙂
Thanks Nami for your reply. I used chicken thigh in my cooking. I’m going to try cooking again this weekend, and I’ll let you know if I get it right this time 🙂
Thanks so much for your response. Good luck! 🙂
I cooked teriyaki chicken on Saturday evening for my family, and the response was good! I’m going to do this again and again, because it tastes so very good! And I also tried your recipe for Zaru Soba too, love it! 🙂
Hi Jessica! I’m so happy to hear you enjoyed this recipe (and zaru soba recipe)!! Thank you very much for your kind feedback. 🙂
Is it okay to cook with sake if i will serve this for my toddler?
Hi Rose! Alcohol evaporates and only umami flavors from sake (rice wine) remain in the dish. In Japan, we use sake and feed the children if it’s cooked like this. 🙂
Thanks so much for replying! Now i can use both sake and mirin without any worries. My family loves japanese food most especially my 8year old. Love all your recipes esp the tonaktsu and tonkatsu sauce!!!
Hi Rose! I’m happy to hear your 8 year old enjoys Japanese food. Thank you so much for trying my recipes! 🙂
Hi Nami,
I recently discovered your blog, and being a working mum, your many quick, simple and delicious recipes such as gyudon and teriyaki are a life saver!
However, I am just wondering if you ever encountered the issue of excess juice/liquid coming out of the chicken when you’re frying/stir frying it. My chicken produces so much liquid every time I had to cook uncovered for a long time for it to evaporate, and by that time the chicken would be too tough and dry! I tried coating the chicken with flour and that helps – but it’s certainly not the way you cook it!
I’m just wondering if that’s an issue with the chicken or with my method…
Thanks!
Tracy
Hi Tracy! Thank you for finding my blog and I’m happy to hear you enjoy cooking from it.
First thought came to my mind is if your chicken has left on the kitchen counter for a long time before you cook it. For example, you take out from the fridge and there is a long time for the chicken to be at the counter before you start cooking it. In that case, I recommend removing the extra moisture with paper towel before cooking process. The second thing is that if your frying pan is very low temperature when you start cooking the meat. After putting cold meat on a pan that’s not hot enough, the pan gets even cooler and it takes a long time to heat up. During that time chicken releases water and by the time pan is hot, you have a lot of liquid. Instead you should use higher heat to start (and pan will be less hot due to chicken) and remove the moisture as soon as possible. And third point is to use a bigger pan that gives enough space for chicken to move around. If it’s crowded, the meat will be “steamed” instead of getting enough heat from all arounds. Hope this helps? 🙂
ive just brought teriyaki marinade, and was wondering if i could marinate the chicken in it instead of making my own sauce. would it still taste the same
Hi Charlesjnr! It’ll taste different as the store-bought marinade and homemade teriyaki are different. 🙂
Tried this recipe for a quick dinner today, it was really good and we have no leftover ????it is also very quick to prepare, great for a weeknight meal. Thank you!
Hi Wendy! Yay, I’m so happy to hear you liked this dish. Thank you for your kind feedback Wendy! xo
Any suggestion on a side vegetable dish for this dish?
Hi Cynthia! So many options…but I don’t know what you like. If I was cooking this tonight, then I’d pick Japanese Potato Salad (https://www.justonecookbook.com/japanese-potato-salad/) and Hijiki (https://www.justonecookbook.com/hijiki-salad/) or Spinach Gomaae (https://www.justonecookbook.com/spinach-with-sesame-sauce/).
https://www.justonecookbook.com/recipes/?fwp_course=side-dish
https://www.justonecookbook.com/recipes/?fwp_course=salad
can i use salted butter?
Hi Gladys! Sure, just remember to go easy on salt. 🙂
Thank You so much for all your time you share such delicious foods with all. Also I truly from the heart love the music in the background of your videos. Thank you for n unforgettable cooking experience. ありがとう
Hi Fonchie! Aww thank you so much for your kind feedback. I’m so happy you enjoy my videos and website. I hope you continue to enjoy my recipes! Thank you!!
Hi there, this looks great. Can I ask what frying pan you use? Nonstick or not and name? I’m tired of my poor quality pans. Thanks!
Hi Lisa! I’ve been using All-Clad non stick pan. The quality is very good, but we also can’t use more than medium heat (techinically medium high heat, but I have a strong gas burner, so I am allowing myself to use only medium heat for my non-stick). Still, I change it once every 2 years or so because the edge of pan gets scrapped off etc. But it’s been the best non-stick pan that I keep using the same. 🙂
I just wanted to say thanks for this excellent recipe. I made it for my family tonight and we all loved it! Absolutely delicious! Just wanted to clarify, the “print” version of the recipe calls for adding the saké and covering until the liquid is almost gone. The instructions above do not. Which is right?
Hi Sara! I’m glad you enjoyed this recipe. Thank you for your kind feedback!
“Print” version and the recipe box are exact same recipe. Step 4, to be exact. What do you mean by “the instruction above”?
Just made this tonight. So good! Yet so easy! Thank you!!
Hi Carrie! I’m so happy to hear you enjoyed this recipe. Thank you for your feedback. 🙂
Hi Nami,
I make lots of your dishes and I just love them. I have made the shoyu butter chicken a couple of times now, but I seem to struggle to get the 3 Tbsp of sake to fry off with a lid on. Do you have any advice?
Hi Jessica! Thank you so much for trying my recipes and I’m glad to hear you enjoy it! You can reduce to 2 Tbsp as long as the chicken is cooked through inside. Or use 3 Tbsp, but once the chicken is cooked through, open the lid and let the remaining sake evaporated. Either works in this case. 🙂
Hi, Nami, I was just wondering if you use a Japanese flat drop lid when you cover the chicken, or a regular lid. Thank you.
Hi Kathy! A regular frying pan lid. I usually say Otoshibuta (drop lid) when I use it in my recipes, so don’t worry! 🙂
Hi. Nami
Love your blog. My 4 years old really enjoy this recipe.
I find it hard to achieve crispness on the skin even though I followed the instruction to pan fry the skin side first. Do you have any suggestions? Thank you.
Hi Cory! Thank you for trying this recipe! When you coat with the sauce, the skin will be wet. However, use a cast iron skillet or use high heat to make the chicken skin crisp as much as possible before coating with the sauce. 🙂