shoyu chicken

Shoyu Chicken is a chicken dish with shoyu soy sauce, ginger and scallions; served over rice with a side of Hawaiian Mac Salad.

Shoyu Chicken Recipe

shoyu soy sauce

water

honey

dark brown sugar

(2-inch knob) fresh ginger (peeled and thinly sliced)

garlic

bone-in, skin-on chicken thighs

Maui onion (or yellow onion) (peeled and

onions

cornstarch

rice,

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.&nbsp;

Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.&nbsp;

Preheat the broiler.&nbsp;

In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.&nbsp;

Serve the chicken with the thickened sauce and rice.&nbsp;

Shoyu Chicken is a Hawaiian favorite that brings sweetness &amp; savoriness in one sauce for a truly aromatic WOW of a meal! Serve w/ rice or macaroni salad.

Shoyu Chicken

soy sauce

brown sugar, (firmly packed)

garlic, (minced)

ginger root, (grated)

black pepper

oregano

red pepper flakes

paprika

Chinese 5 spice

chicken thighs (bone-in, skin on)

green onions, (thinly

In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined.&nbsp;

Place the chicken thighs in a large, high sided skillet or large pot, and pour sauce over chicken. Turn the chicken over to coat both sides with the sauce.

Bring sauce to a boil, over medium-high heat, then reduce heat and simmer partially covered, turning occasionally,&nbsp; until chicken registers 165 degrees when an instant-read thermometer is inserted near the bone, about 30-35 minutes.

&nbsp;Remove the chicken to a serving platter.

Add the cornstarch and water mixture to the liquid in the skillet, and bring to a boil, whisking constantly, and cook until thick.&nbsp;

Adjust seasoning and pour sauce over chicken. Sprinkle with green onions and serve.

My recipe for Hawaiian Shoyu Chicken features chicken braised in a flavorful soy sauce based sauce until it&#x27;s melt in your mouth tender.

Hawaiian Shoyu Chicken

soy sauce (see note 1)

brown sugar

Tbsp rice vinegar

garlic, sliced

ginger,

scallions, sliced

¼ tsp red chili flakes

cornstarch slurry (optional)

sesame seeds,

green part of scallions, for garnish

Make the shoyu braising liquid: Add the soy...

Make the shoyu braising liquid: Add the soy sauce, water, brown sugar, rice vinegar, garlic, ginger, scallions, red chili flakes to a bowl. Whisk to combine.

Braise the shoyu chicken: Pour the braising shoyu...

Braise the shoyu chicken: Pour the braising shoyu liquid into a Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is fall-apart tender and cooked through.

Optional broiling: Preheat oven to its highest broil...

Optional broiling: Preheat oven to its highest broil setting. Transfer the chicken thighs to a wire rack on baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. Keep an eye on it and make sure it’s not browning too quickly.

As the chicken broils, you can also thicken...

As the chicken broils, you can also thicken the braising liquid. Bring the cooked shoyu sauce to a boil and add cornstarch slurry (by mixing 1 tsp cornstarch in 1 Tbsp water). Simmer the sauce for 5 minutes, or until reduced to desired consistency.

Serve with rice and Hawaiian Macaroni Salad.

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Shoyu Chicken Recipe

Shoyu Chicken

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Top 3 shoyu chicken recipes from across the web

The most viewed shoyu chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Shoyu Chicken Recipe

Shoyu Chicken

Hawaiian Shoyu Chicken

The most viewed shoyu chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine