Shoyu Chicken Recipe
Make Shoyu Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Sauce
Chicken
Finishing & Garnish
Method
Marinade / Sauce
- 1
Prepare sauce
In a medium bowl or measuring cup, combine 1 cup low-sodium soy sauce, 1/4 cup mirin, 1/4 cup sake, 1/2 cup water and 2 tablespoons granulated sugar. Whisk until the sugar dissolves.
- 2
Add aromatics
Peel and grate or finely mince 1 tablespoon fresh ginger and mince 3 garlic cloves. Stir ginger and garlic into the sauce mixture until evenly distributed.
Chicken
- 3
Season chicken
Pat 6 boneless skin-on chicken thighs dry with paper towels. Lightly score the skin side in 2–3 shallow cuts to render fat and help penetration of the sauce. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- 4
Sear chicken
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear without moving for 4–6 minutes until the skin is deep golden-brown and the fat begins to render. Flip and sear the flesh side for 1–2 minutes.
- 5
Simmer in sauce
Carefully pour the prepared sauce into the skillet with the chicken (it may sputter). Reduce heat to medium-low so the liquid maintains a gentle simmer. Spoon some sauce over the chicken, then cover the pan partially with a lid or foil. Simmer for 12–15 minutes, turning the thighs halfway through so they cook evenly and absorb the sauce.
- 6
Reduce & glaze
Remove the lid and increase heat to medium-high. Continue to simmer uncovered for 3–6 minutes, occasionally spooning sauce over the thighs, until the sauce thickens to a glossy glaze that coats the back of a spoon and the chicken reaches an internal temperature of 74°C (165°F). If glaze thickens too much, add 1–2 tablespoons water to loosen.
Finishing & Garnish
- 7
Rest & slice
Transfer the glazed thighs to a cutting board and let rest 5 minutes. Slice each thigh into 2–3 pieces against the grain for easier serving, or leave whole if preferred.
- 8
Plate & garnish
Serve the shoyu chicken over steamed rice (about 3 cups cooked) if using. Spoon extra glaze from the pan over the chicken. Garnish with 2 thinly sliced scallions and 1 teaspoon toasted sesame seeds. Serve with pickled ginger or pickles on the side if desired.