Sake Soy Butter Yuzu Chicken with Mushrooms and Onions
Sake Soy Butter Yuzu Chicken with Mushrooms and Onions
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs, cut into quarters
- 1/2 teaspoon kosher salt, as needed, for seasoning
- 1/4 teaspoon black pepper, as needed, for seasoning
- 1/4 cup all-purpose flour, as needed, for dredging
For the Vegetables and Aromatics
- 1/4 yellow onion, sliced
- 4 chanterelle mushrooms, or shiitake, sliced or torn
- 1 tablespoon garlic, minced
- 3 fresh thyme, sprigs
For the Sauce
- 1 tablespoon vegetable oil, as needed, for searing
- 4 ounces unsalted butter
- 1/2 cup sake
- 2 tablespoons soy sauce
- 1 tablespoon yuzu juice
For Garnish
- 2 green onions, sliced thinly into strips
Instructions
- 1
Prepare the chicken: Pat the chicken thigh quarters dry with paper towels. Season generously with kosher salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Sear the chicken: Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add vegetable oil. Once the oil shimmers, carefully place the floured chicken pieces into the hot pan, skin-side down if applicable. Sear for 3-4 minutes per side, until golden brown and crispy. Do not overcrowd the pan; work in batches if necessary. Remove the seared chicken and set aside.
⏱️ 8 min
- 3
Sauté aromatics: Reduce the heat to medium. Add the sliced yellow onion to the pan and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 4
Build the sauce: Add the unsalted butter to the pan, allowing it to melt. Once melted, pour in the sake, soy sauce, and yuzu juice. Stir to combine.
⏱️ 2 min
- 5
Add remaining ingredients: Return the seared chicken to the pan. Add the sliced or torn mushrooms, minced garlic, and fresh thyme sprigs around the chicken. Give the mixture a light stir to ensure everything is coated in the sauce.
⏱️ 2 min
- 6
Simmer and reduce: Cover the pan with a lid and let it simmer for 5-7 minutes, allowing the chicken to cook through and the flavors to meld. Remove the lid and increase the heat slightly to medium-high. Continue to cook, stirring occasionally, for another 5-7 minutes, or until the sauce has reduced and thickened to a rich, emulsified consistency that coats the chicken and vegetables.
⏱️ 12 min
- 7
Serve and garnish: Remove the thyme sprigs. Plate the chicken, mushrooms, and onions, spooning the luscious sauce generously over everything. Garnish with thinly sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sake Soy Butter Yuzu Chicken with Mushrooms and Onions
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs, cut into quarters
- 1/2 teaspoon kosher salt, as needed, for seasoning
- 1/4 teaspoon black pepper, as needed, for seasoning
- 1/4 cup all-purpose flour, as needed, for dredging
For the Vegetables and Aromatics
- 1/4 yellow onion, sliced
- 4 chanterelle mushrooms, or shiitake, sliced or torn
- 1 tablespoon garlic, minced
- 3 fresh thyme, sprigs
For the Sauce
- 1 tablespoon vegetable oil, as needed, for searing
- 4 ounces unsalted butter
- 1/2 cup sake
- 2 tablespoons soy sauce
- 1 tablespoon yuzu juice
For Garnish
- 2 green onions, sliced thinly into strips
Instructions
- 1
Prepare the chicken: Pat the chicken thigh quarters dry with paper towels. Season generously with kosher salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Sear the chicken: Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add vegetable oil. Once the oil shimmers, carefully place the floured chicken pieces into the hot pan, skin-side down if applicable. Sear for 3-4 minutes per side, until golden brown and crispy. Do not overcrowd the pan; work in batches if necessary. Remove the seared chicken and set aside.
⏱️ 8 min - 3
Sauté aromatics: Reduce the heat to medium. Add the sliced yellow onion to the pan and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 4
Build the sauce: Add the unsalted butter to the pan, allowing it to melt. Once melted, pour in the sake, soy sauce, and yuzu juice. Stir to combine.
⏱️ 2 min - 5
Add remaining ingredients: Return the seared chicken to the pan. Add the sliced or torn mushrooms, minced garlic, and fresh thyme sprigs around the chicken. Give the mixture a light stir to ensure everything is coated in the sauce.
⏱️ 2 min - 6
Simmer and reduce: Cover the pan with a lid and let it simmer for 5-7 minutes, allowing the chicken to cook through and the flavors to meld. Remove the lid and increase the heat slightly to medium-high. Continue to cook, stirring occasionally, for another 5-7 minutes, or until the sauce has reduced and thickened to a rich, emulsified consistency that coats the chicken and vegetables.
⏱️ 12 min - 7
Serve and garnish: Remove the thyme sprigs. Plate the chicken, mushrooms, and onions, spooning the luscious sauce generously over everything. Garnish with thinly sliced green onions before serving immediately.
⏱️ 1 min