Prime Shoyu Rib – Chicken Recipe
Make Prime Shoyu Rib – Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Glaze & Finish
To Serve (optional)
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the chicken thighs dry with paper towels. Trim excess fat, then season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- 2
Make the marinade
In a medium bowl combine 1 tbsp shoyu, 1 tbsp mirin, 1 tbsp sake, 1/2 tsp dark soy (optional), 1 tsp brown sugar, 1 tsp grated ginger, 1 minced garlic clove, and 1/2 tsp sesame oil. Whisk until sugar dissolves and ingredients are homogeneous.
- 3
Marinate
Place the seasoned thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, pressing out excess air and ensuring pieces are coated. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes for basic flavor, up to 2 hours for deeper penetration). Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.
Cook & Glaze
- 4
Preheat and sear
Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Remove chicken from the marinade, letting excess drip back into the bowl (reserve marinade). Place thighs skin-side down in the hot pan. Press down lightly so skin makes even contact. Sear without moving for 5–7 minutes, until skin is deep golden-brown and crisp.
- 5
Finish cooking
Flip the thighs and reduce heat to medium. Continue to cook 4–6 minutes until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If pieces are thick, you can cover the pan for 2–3 minutes to help cook through while retaining moisture.
- 6
Make the glaze
While the chicken finishes, combine 2 tbsp shoyu, 1 tbsp mirin, 1 tsp honey, 1/2 tsp rice vinegar, and 1/2 clove finely minced garlic in a small saucepan or bowl. If using the reserved marinade, bring it to a boil for 1 minute to kill bacteria, then add to the glaze and simmer 1–2 minutes until slightly thickened. If using fresh ingredients only, warm gently until honey dissolves and mixture is glossy.
- 7
- 8
Rest
Transfer the glazed thighs to a cutting board and let rest 5 minutes. Resting locks in juices and allows glaze to set.
Finish & Serve
- 9
Slice and plate
Slice each thigh into 2–3 pieces across the grain (optional) or serve whole. Arrange over steamed rice or alongside pickled cucumbers.
- 10
Garnish
Scatter toasted sesame seeds and the thinly sliced scallions over the chicken. Finish with a light sprinkle of shichimi togarashi or chili flakes if desired.
- 11
Serve
Serve immediately while hot with additional glaze on the side if you want extra sauciness.