Why You’ll Love This Recipe
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Simple and Flavorful: Minimal ingredients deliver a rich, savory, and slightly sweet taste.
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Versatile: Great for weeknight dinners, meal prep, or packed lunches.
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Tender Chicken: Slow simmering in the shoyu sauce ensures juicy and flavorful meat.
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Authentic Japanese Flavor: Classic combination of soy sauce, mirin, and aromatics for an authentic experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 bone-in, skin-on chicken thighs (or boneless if preferred)
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1/2 cup soy sauce (shoyu)
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1/4 cup mirin (sweet rice wine)
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2 tablespoons sake (optional)
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2 tablespoons brown sugar or honey
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1/2 cup water
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1 tablespoon vegetable oil or sesame oil
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Sliced green onions (for garnish)
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Sesame seeds (for garnish)
Directions
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Prepare the Sauce: In a bowl, mix soy sauce, mirin, sake, brown sugar, garlic, ginger, and water until the sugar dissolves.
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Brown the Chicken: Heat oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook until golden brown, about 5-6 minutes. Flip and brown the other side for 2-3 minutes.
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Simmer in Sauce: Pour the prepared sauce over the chicken. Bring to a simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
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Reduce Sauce: Remove the chicken and increase heat to medium-high. Boil the sauce until slightly thickened, about 3-5 minutes.
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Coat Chicken: Return the chicken to the pan and coat with the reduced sauce.
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Garnish and Serve: Sprinkle with sliced green onions and sesame seeds before serving.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
Variations
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Boneless Chicken: Use boneless thighs or breasts for quicker cooking.
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Spicy Kick: Add sliced chili peppers or a dash of chili oil to the sauce.
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Vegetable Addition: Simmer vegetables like shiitake mushrooms, bok choy, or snap peas with the chicken.
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Gluten-Free: Use tamari or gluten-free soy sauce.
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Slow Cooker Method: Brown chicken first, then transfer with sauce to a slow cooker and cook on low for 4 hours.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet over low heat or microwave until warmed through.
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Freezing: Freeze cooked chicken and sauce separately for up to 2 months.
FAQs
What does “shoyu” mean?
Shoyu is the Japanese word for soy sauce, a key ingredient in this dish.
Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful after simmering.
What if I don’t have mirin?
You can substitute with a mix of sake and sugar or a sweet white wine.
Is sake necessary?
It adds depth but can be omitted if unavailable; add a splash of water instead.
Can I make this dish spicy?
Yes, add chili flakes, sliced chili, or chili oil for heat.
What sides go well with Shoyu Chicken?
Steamed rice, sautéed greens, or pickled vegetables complement this dish perfectly.
Can I make this recipe ahead?
Yes, flavors develop further when refrigerated overnight.
How thick should the sauce be?
The sauce should be reduced to a slightly thick glaze that coats the chicken nicely.
Is this recipe gluten-free?
Not with regular soy sauce, but using tamari or gluten-free soy sauce makes it safe.
Can I use a slow cooker?
Yes, after browning the chicken, simmer in the slow cooker for tender results.
Conclusion
Shoyu Chicken is a comforting, flavorful dish that brings authentic Japanese home cooking to your table with ease. Its rich soy-based sauce and tender chicken make it a perfect meal for any day of the week. Easy to prepare, adaptable, and delicious, this recipe is sure to become a favorite in your kitchen
Shoyu Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
- Diet: Gluten Free
Description
Shoyu Chicken is a classic Japanese-inspired dish featuring tender chicken simmered in a savory and slightly sweet soy sauce-based marinade. This easy recipe highlights deep umami flavors from soy sauce, mirin, ginger, and garlic, creating a comforting and authentic meal that pairs perfectly with steamed rice and vegetables.
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
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1/2 cup soy sauce (shoyu)
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1/4 cup mirin (sweet rice wine)
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2 tablespoons sake (optional)
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2 tablespoons brown sugar or honey
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1/2 cup water
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1 tablespoon vegetable oil or sesame oil
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Sliced green onions (for garnish)
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Sesame seeds (for garnish)
Instructions
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Prepare the Sauce: In a bowl, mix soy sauce, mirin, sake, brown sugar, garlic, ginger, and water until sugar dissolves.
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Brown the Chicken: Heat oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook 5-6 minutes until golden brown. Flip and brown other side for 2-3 minutes.
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Simmer in Sauce: Pour sauce over chicken. Bring to a simmer, cover, and cook 20-25 minutes until chicken is cooked through and tender.
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Reduce Sauce: Remove chicken; increase heat to medium-high and boil sauce until slightly thickened, about 3-5 minutes.
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Coat Chicken: Return chicken to pan, coat with reduced sauce.
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Garnish and Serve: Sprinkle with sliced green onions and sesame seeds before serving.
Notes
Use boneless chicken for quicker cooking.Add chili flakes or chili oil for a spicy kick.Simmer vegetables like shiitake mushrooms or bok choy with chicken for extra nutrition.Substitute tamari or gluten-free soy sauce for gluten-free version.Slow cooker option: brown chicken, then simmer with sauce on low for 4 hours.Store leftovers in airtight container in fridge for up to 3 days; freeze sauce and chicken separately for up to 2 months.
