Easy Shoyu Chicken Recipe
What is Shoyu Chicken?
Shoyu chicken is a traditional Hawaiian dish made up of basic pantry ingredients like shoyu, sugar, garlic and many such things. It is mainly made up of chicken and show you, also called the soy sauce.
Shoyu V/S Soya Sauce
Shoyu and soya sauce are two similar things. In Hawaii and Japan soya sauce is called as shoyu.
Bone In V/S Boneless Chicken Thighs
Bone-In skin-on chicken thighs are preferred. In this recipe we will be slow braising the chicken and the bone and the skin would keep the meat tender. Also, when the chicken skin would soak up all the shoyu-ginger-garlic sauce, it is going to taste delicious.
- ¾ cup Shoyu soy sauce
- 1 ½ cups water
- 2 Tablespoons honey
- ½ cup dark brown sugar, packed
- 1 ginger, peeled and thinly sliced
- 3 whole garlic cloves, peeled and crushed
- 2 pounds bone-in, skin-in , chicken thighs
- ½ Maui Onion, peeled and cut into wedges
- 3 whole green onions, white and green parts cut into 2-inch pieces
- 1 ½ Tablespoon corn-starch
- 3 cups steamed rice, for serving
Now, let’s see the steps to make this awesome dish.
STEP 1-: Take a saucepan or a pot and in it add the water, soy sauce, honey, brown sugar, ginger, and garlic.
STEP 2-: Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible.
STEP 3-: Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui onion wedges and green onion pieces and turn the heat to medium-low.
STEP 4-: 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.
STEP 5-: Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done.
STEP 6-: Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.
STEP 7-:Preheat the broiler.
STEP 8-: 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.
STEP 9-: Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. Just quickly brown the skin.
STEL 10- Serve the chicken with the thickened sauce and rice.
I hope you loved this recipe. Please share your feedback in the comments section.