Butter Shoyu Chicken Recipe

May 05, 2019
Glazed with delicious soy-butter sauce, this easiest and tastiest Butter Shoyu fowl recipe will win your circle of relatives’s coronary heart!

Once in a while i am getting caught inside the rut with menu planning and that i don’t know what to prepare dinner.  As my children love fowl, my smooth solution often comes to this Butter Shoyu chicken.  The flavor is similar to Teriyaki Sauce, however the whole lot is homemade, and with the addition of butter the sauce is creamier or even a piece sweeter.

Butter Shoyu Chicken  Recipe

Butter & Soy Sauce – Butter Shoyu Chook
If you have by no means mixed those two substances together, you will be pleasantly surprised how scrumptious those  flavors deliver to a dish.

In Japan, you'll see many dishes flavored with butter and soy sauce taste (butter shoyu aji,Shoyu means soy sauce in japanese). jap style pastas are regularly pro with soy sauce and butter and a famous road snack, grilled corn flavored with soy butter, is truely addicting too.

Butter Shoyu Chicken  Recipe

INGREDIENTS:

  • 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
  • Sauce:
  • 2½ Tbsp soy sauce
  • 2 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp sugar

INSTRUCTIONS:

  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.

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