Crispy and juicy pan-fried chicken thighs coated in a rich butter, garlic, and soy sauce glaze—this dish will disappear in seconds! Aromatic garlic and rich butter meet soy sauce in the wildly popular “Garlic Butter Soy Sauce”—a fusion of Japanese and Western flavors that is prized in modern Japanese cuisine. This dish is so delicious that no one will believe that it only took you 10 minutes!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 lb chicken thighs
- salt and pepper, to taste
- 4 tsp. all-purpose flour
- 2 garlic cloves
- 2 tsp. butter
- olive oil, for pan frying
- A2 tbsp. soy sauce
- A2 tbsp. mirin (sweet rice wine)
- A1 tbsp. sake (or white wine)
- A1 tbsp. honey
INSTRUCTIONS
- 1
Leave the skin on the chicken thighs. Make cuts in the thick parts of the meat to flatten and even out the thickness. Pierce the skin with a fork, and sprinkle with salt and pepper. Dust each piece with 2 tsp. of all-purpose flour.
- 2
Thinly slice the garlic. Mix the (A) ingredients (soy sauce, mirin, sake, and honey).
- 3
Heat olive oil in a frying pan over low heat. Add the garlic and fry until golden brown, then remove the garlic.
- 4
Add the chicken skin-side down, over medium heat. Press down occasionally with a spatula without moving the chicken, and fry for 5–6 minutes until the skin is crispy. Once the meat around the edge turns white, flip and fry for 3–4 minutes, then remove the chicken. Wipe out any excess oil from the pan.
- 5
Add the mixed seasoning and butter to the frying pan from Step 4, and simmer over medium-low heat for 1 minute. Return the chicken to the pan, toss to coat, then remove the chicken. Cut into bite-sized pieces and arrange on a plate.
- 6
Reduce the remaining sauce over low heat until it thickens slightly, and pour it over the chicken. Scatter the garlic chips on top.
RecipeID
592
Tips & Notes
・After simmering the sauce with the chicken, lightly reduce any remaining sauce in the frying pan before pouring it over the chicken.
・The fried chicken can be frozen before coating it in the glaze. Storage time: 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.