Chicken with Garlic Butter Sauce


If you like strong – bold – full of flavor – thick sauces….


This is for you!  



Original Recipe from COOKPAD (and then I changed some things!)
Depending how many chicken thighs you are using – I think the sauce could be for 6 thighs (Yup! I had leftover sauce)

  • Chicken Thighs -I used 4 pieces
  • Garlic -6 cloves
  • Onion – 1/2
  • Salt -to taste
  • Pepper -to taste
  • Cooking Sake – 4 tablespoon

*Cooking Sake – 3 tablespoon
*Butter – 3 tablespoon
*Soy Sauce – 3 tablespoon


  1. Marinate chicken the with 4 tablespoon of sake (I like to marinate for at least an hour)
  2. Finely chop the garlic and onion.
  3. Slice away any yellow-coloured meat to prevent the meat from shrinking. Season each side with salt and pepper.
  4. Put the meat skin-down in the pan, cover with a lid and cook for 3-5 minutes until browned.
  5. Once the skin-side is browned and crispy, turn the meat over and cook the other side for 3-5 minutes until browned as well.  Once cooked, put aside on plate.
  6. Add the garlic and onion from step 2 to the pan along with the cooking sake (3 tablespoon), cover with a lid and steam cook for 5 minutes.
  7. Add the ingredients marked with * to the pan with the garlic and onion -bring to the boil to make the sauce.
  8. Grind up all the ingredients with a hand blender to make it more sauce like!  
  9. Pour the sauce over the chicken to finish OR serve it as a side sauce 🙂  


I’m always looking for home made sauces that you can serve on the side.  Personally, this sauce is so strong in flavor that I didn’t use very much on my chicken when eating with rice.  My husband on the other hand LOVES  thick sauces, so he was just slathering it on like MAD.  So it’s a good choice for us to serve the sauce on the side 😉   Have a look at the original recipe and mine.  I added onion and the whole hand blending .  I also didn’t  put the garlic on top of the chicken when it was cooking because I was afraid they would get stuck on the chicken and make a mess when trying to put aside for the sauce.  Enjoy!


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