Pan-Fried Chicken Thighs with Shiso and Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-fried to golden perfection, finished with a fragrant soy glaze and fresh shiso leaves for a vibrant Japanese twist. This japanese ready in about 30 minutes pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless chicken thighs and season lightly with salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy, then flip and cook for another 4-5 minutes until cooked through.
  3. Step 3: Remove the chicken from the skillet and set aside on a plate.
  4. Step 4: In the same skillet over medium heat, add 2 cloves minced garlic and 1 tsp minced fresh ginger, sautéing for 30 seconds until fragrant.
  5. Step 5: Stir in 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp granulated sugar. Let the sauce simmer and reduce for 2-3 minutes until slightly thickened and glossy.
  6. Step 6: Return the chicken to the skillet, spoon the glaze over each piece, and cook for 1 more minute to coat.
  7. Step 7: Transfer to serving plates, sprinkle 8 thinly sliced fresh shiso leaves over the chicken, and serve immediately.

Frequently asked questions

How long does Pan-Fried Chicken Thighs with Shiso and Soy Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken Thighs with Shiso and Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Pan-Fried Chicken Thighs with Shiso and Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken Thighs with Shiso and Soy Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chicken Thighs with Shiso and Soy Glaze?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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