Butter Shoyu Chicken バター醤油チキン| Easy Japanese Recipes at JustOneCookbook.com

Butter Shoyu Chicken

Course: Main Course
Cuisine: Japanese
Keyword: butter soy sauce, pan fried chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3
Author: Nami
Glazed with delicious soy-butter sauce, this easiest and tastiest Butter Shoyu Chicken recipe will win your family's heart!


  • 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



  1. Gather all the ingredients.  Lightly sprinkle kosher salt and freshly ground black pepper on both sides of the chicken.

  2. In a large frying pan, heat oil on medium high heat. If the chicken has skin, cook from the skin side first.
  3. When the bottom side is nicely browned, flip over and reduce heat to medium heat.
  4. Add sake and cook covered until liquid is almost gone.
  5. Remove the cover and cook until the chicken is almost cooked. Then wipe off excess oil on the frying pan with paper towel.
  6. Add the sauce and coat the chicken well with sauce using a spoon.
  7. 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 Notes

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.