Butter Shoyu Chicken Recipe

I absolutely love this recipe because it combines the umami-rich flavors of soy sauce and mirin with the comforting taste of garlic and butter, creating a mouthwatering dish that brings me straight back to cozy family dinners. Plus, it’s super easy to whip up, making it the perfect weekday go-to that feels like a warm hug on a plate!

Creating quick and satisfying meals is one of my favorite culinary pursuits. Most of my go-to recipes come together in 30 minutes or less and rely on pantry staples and fresh produce that is readily available.

One such recipe is Butter Shoyu Chicken, which pulls together just a few simple ingredients and transforms them into something exceptionally flavorful.

Ingredients

• Chicken Thighs: Rich in protein, tender, and flavorful, adding a savory base to the dish.
• Unsalted Butter: Provides a rich, creamy texture and helps to blend flavors without extra salt.
• Soy Sauce: Adds umami and saltiness, enhancing the depth of flavor in the dish.
• Mirin: A sweet rice wine that adds a hint of sweetness and balances savory flavors.
• Sake: Adds a light, sweet taste, enhancing the flavors of the chicken.
• Garlic and Ginger: Infuse the dish with warmth, spice, and health benefits.

Ingredient Quantities

• 1.5 lbs (about 700g) chicken thighs, boneless and skinless
• 2 tablespoons unsalted butter
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• 2 green onions, finely chopped (for garnish)
• Steamed rice (for serving)

Instructions

1. Cut the thighs of the chicken into pieces the size of a bite and season these lightly with salt and pepper.

2. Warm a big frying pan over medium heat and liquefy 1 tablespoon of butter.

3. Sauté the garlic and ginger in the skillet until fragrant, about 30 seconds. Mince the garlic and grate the ginger.

4. Raise the heat to medium-high and place the chicken pieces in the skillet. Cook until the chicken has browned all over, about 5-6 minutes.

5. In a tiny basin mixing bowl, combine the soy sauce, mirin, sake, and sugar, mixing until the sugar is no longer visible and has fully dissolved.

6. Evenly coat the chicken in the skillet by pouring the soy sauce mixture over it and stirring.

7. Allow the chicken to remain in the sauce for approximately 5-7 minutes so that the sauce can thicken and the meat can cook all the way through.

8. Add the last tablespoon of butter to the pan. Stir it around. Let it melt into the sauce. Taste the sauce. It should be good and rich—and that’s what we’re going for.

9. Savor the sauce and modify the flavor with salt and pepper as needed.

10. Present the butter shoyu chicken atop a bed of steaming rice, the whole dish finished with a sprinkle of chopped green onions.

Equipment Needed

1. Cutting board
2. Sharp kitchen knife
3. Large frying pan or skillet
4. Wooden spoon or spatula
5. Garlic press or microplane zester (for mincing garlic and grating ginger)
6. Small mixing bowl
7. Measuring spoons
8. Rice cooker or pot with lid (for steaming rice)
9. Serving plates or bowls

FAQ

• What type of chicken works best for Butter Shoyu Chicken?Using boneless, skinless chicken thighs is best as they tend to be juicy and flavorful. However, chicken breast works too, especially if you prefer a leaner cut.
• Can I substitute the sake in the recipe?Certainly, you have the option to substitute dry sherry or even a touch more mirin in place of sake if you happen to be without it. But do keep in mind that the Japanese rice wine contributes a one-of-a-kind depth of flavor that is hard to replicate.
• Is it necessary to use both garlic and ginger?Indeed, the two ingredients are vital in ensuring the dish’s balance of flavors. Garlic provides essential warmth; fresh, zesty ginger punctuates the combo.
• How do I know when the chicken is fully cooked?The chicken concludes its cooking process when the internal temperature hits a solid 165°F (75°C), far too hot for any non-pathogenic bacteria to survive. Though 165°F (75°C) is the safe minimum internal chicken cooking temperature per the USDA, the agency doesn’t actually recommend cooking chicken at this temperature for it to be juicy yet safe to eat.
• Can I make this dish ahead of time?Indeed, you are able to ready the marinade beforehand and allow the chicken to soak up its flavors for a few hours or, better yet, overnight. The dish is still your best bet when served fresh.
• How should leftovers be stored?Any leftovers should be stored in an airtight container in the refrigerator. They are good for up to 3 days. When you are ready to eat any that are left, reheat gently on the stove. This will help to preserve the moisture that the dish had when it was first made.
• Can I adjust the sweetness of the sauce?Of course, you can absolutely modify the quantity of sugar to suit your taste or dietary requirements.

Substitutions and Variations

Substitute chicken breasts for chicken thighs, breast halves, or whole, but this may require a slight adjustment in cooking time since chicken thighs typically take longer to cook than breasts.
Mirin: Substitute with a blend of 2 tablespoons of white wine or rice vinegar and 1 teaspoon of sugar.
Sake. Substitute dry white wine or dry sherry.
Soy Sauce: A gluten-free option is tamari, while a lower-sodium alternative is coconut aminos.
Margarine: Replace with a plant-based or olive oil spread for a dairy-free version.

Pro Tips

1. Marinate the Chicken: For extra flavor, consider marinating the chicken in a mixture of soy sauce, mirin, sake, and a bit of the garlic/ginger for 30 minutes to an hour before cooking. This helps to infuse the chicken with flavor.