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Butter Shoyu Chicken

Butter Shoyu Chicken

It is a simple recipe but produces a luxurious result. The chicken is exceptionally moist, tender and so flavourful.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 186

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1 kg boneless, skin-on chicken thighs
2 tbsp rice bran oil
8 tbsp saké
2 tbsp butter
5 tbsp soy sauce
4 tbsp saké
2 tbsp mirin (or 1 tbsp saké + 1 tsp sugar)
2 tbsp sugar


Cut each chicken thigh into 2 pieces. Discard any excess fat. Prick the skin with the tip of the knife to make the flavours distribute faster.
Lightly sprinkle SIDS SALT & PEPPER on both sides of the chicken.
Combine the ingredients for the sauce (soy sauce, saké, mirin, and sugar) in a small bowl and whisk until 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 saké 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.
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)