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.
