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!
Course: Main Course
Author: Namiko Chen
1lbboneless, 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)
¼tspkosher salt (Diamond Crystal; use half for table salt)
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).
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.