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Shoyu Chicken Recipe for Quick Weeknight Dinners
Youssef Hb

Quick Weeknight Shoyu Chicken

A savory and comforting Japanese-American favorite, this Shoyu Chicken features tender boneless chicken thighs seared to perfection and glazed in a rich, sweet, and salty reduction. By coating the chicken in cornstarch, we create a delicate crust that locks in juices and helps the glossy sauce cling to every bite. It is a quick, one-pan meal perfect for busy weeknights, delivering bold, authentic flavors that are sure to satisfy the entire family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Japanese-American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1/4 cup cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp cooking oil
  • 3 tbsp unsalted butter
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/3 cup low sodium soy sauce
  • 1/3 cup brown sugar

Method
 

  1. Pat chicken thighs dry with paper towels.
  2. Season chicken with salt and black pepper.
  3. Place chicken and cornstarch in a resealable bag and shake to coat evenly.
  4. Shake off excess cornstarch from the chicken pieces.
  5. Heat cooking oil in a large skillet over medium heat.
  6. Sear the chicken until golden brown and cooked through, about 5-7 minutes per side.
  7. Remove chicken from the pan and set aside.
  8. Add butter, garlic paste, and ginger paste to the same skillet, stirring until fragrant.
  9. Whisk in the soy sauce and brown sugar, simmering until the sauce thickens into a glaze.
  10. Return chicken to the pan and coat thoroughly with the sauce before serving.

Notes

Use potato starch instead of cornstarch for an even crunchier crust. If you are gluten-free, substitute the soy sauce with tamari. Ensure the pan is not overcrowded to allow for a better sear.