Glazed with a delicious soy-butter sauce, this Butter Shoyu Chicken will win your family‘s heart! It is a simple recipe that produces a luxurious result. The chicken is exceptionally moist and tender and so flavorful. It‘s ready in just 25 minutes.
Looking to dial things up for your regular chicken recipes? This Butter Shoyu Chicken Butter Soy Chicken is going to be a win. It’s the tastiest, most foolproof chicken dinner I know, and my kids can attest to that.
It will remind you of Teriyaki Sauce, but with the addition of butter, the sauce is creamier with a tinge of sweetness and depth of flavor.
What is Butter Shoyu Chicken?
Shoyu (醤油) is soy sauce in Japanese, so butter shoyu means butter-flavored soy sauce. If you have never combined these two ingredients together, you will be pleasantly surprised by how delicious the duo brings to a dish.
In Japan, you will see many dishes flavored with this combination and we call it ‘Butter Shoyu Aji‘ (醤油バター味). Whether it’s for a sauteed dish, grilled corn, or wafu pasta (Japanese-styled pasta), butter adds a rich creaminess and sweetness to the salty, savory soy sauce. It makes the most sumptuous sauce when glaze over meats, vegetables, or even noodle dishes. Not to mention, soy sauce gives us a familiar taste to the dish.
Ingredients You’ll Need
The ingredients for the butter shoyu sauce is fairly basic and short, but it has all that it takes to enrich a dish.
- Skin-on chicken thigh (see why in the cooking tips section)
- Sake
- Mirin
- I am willow
- Sugar
- Butter
How to Make Butter Shoyu Chicken
- Pan sear the chicken on the skin side until golden brown.
- Flip to cook the other side and add sake to steam the chicken until cooked through.
- Season the chicken with the sauce.
Cooking Tips
- Use skin-on chicken thighs – 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. The skin from the thigh gives extra flavor and keeps the meat moist and juicy. I recommend removing the bone first so it’s faster to cook.
- Sear until golden brown – The moment the oil gets hot, it’s time to give the chicken a deep, nice sear for presentation and crispness. You’d want to go for a bit darker brown (not burnt) since we’ll be giving the meat a quick steam later that will take away some of the colors.
- Use sake for steaming – Sake not only masks unwanted gamey flavor but also adds nice umami. If you don’t have sake, you can use white wine (dry sherry would be a good sub). Alternatively you can use water, but no additional layer of flavor to the chicken.
- Spoon the sauce over the chicken – After adding the sauce to the pan, repeatedly spoon the sauce over the chicken while the sauce is being reduced. It’s an extra step, but I think it’s really worth it in the end.
What to Serve with Butter Shoyu Chicken
If you are thinking of cooking chicken tonight, definitely give this recipe a try. There is no need to marinate, and you can finish cooking in 20-30 minutes!
Serve the Butter Shoyu Chicken with steamed rice and miso soup alongside a vegetable side dish and you’ve got a delicious meal for the family.
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To Steam and Add the Sauce
Calories: 659 kcal · Carbohydrates: 9 g · Protein: 38 g · Fat: 47 g · Saturated Fat: 17 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 233 mg · Sodium: 1016 mg · Potassium: 476 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 300 IU · Calcium: 22 mg · Iron: 2 mg
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Editor’s Note: The post was originally published on February 14, 2011. It was updated with new images and more helpful content on May 14, 2021, and republished on August 19, 2024.
