shoyu chicken

Name: Shoyu Chicken
Prep time: 15 min
Cook time: 3 h
Yield: 6
Cuisine: Hawaiian/Polynesian
Ingredients: 4 cup(s) chicken broth; 1-1/2 cup(s) shoyu (soy sauce); 1 cup(s) packed light brown sugar; 1 - bulb garlic cloves, peeled and smashed; 1 - 4-inch piece ginger, thinly sliced; 1-1/2 tablespoon(s) worcestershire sauce; 3 tablespoon(s) apple cider vinegar; 4 pound(s) chicken thighs, bone in, skin on; 4 tablespoon(s) cornstarch; 4 tablespoon(s) water; - chopped green onions, for garnish

(2 RATINGS)

53 Pinches 2 Photos

J. White Harris

Gallatin, TN

Updated on Jun 29, 2016

Shoyu Chicken is a classic Hawaiian dish that is everyone’s favorite! Your cooking will really shine when you make this for your friends and family. I put this together from a couple of recipes I got when I lived in Hawaii. Note: shoyu is soy sauce.

Rate

prep time 15 Min

cook time 3 Hr

method Stove Top

yield 6 or 7

Ingredients

4 cups chicken broth
1-1/2 cup shoyu (soy sauce)
1 cup packed light brown sugar
1 - bulb garlic cloves, peeled and smashed
1 - 4-inch piece ginger, thinly sliced
1-1/2 tablespoon worcestershire sauce
3 tablespoons apple cider vinegar
4 pounds chicken thighs, bone in, skin on
4 tablespoons cornstarch
4 tablespoons water
- chopped green onions, for garnish

How To Make shoyu chicken

Step 1

In a bowl combine all sauce ingredients except cornstarch, water, and green onions and whisk to combine and dissolve the sugar.

Step 2

Put chicken in a large pot and pour the sauce over the top. Bring to a boil over high heat.
Step 3

Lower the heat and simmer for about 1-1/2 hours or until chicken is cooked tender, skimming off any fat that rises to the top. Cook very slowly, covered, until chicken is tender. Continue to skim the broth for fat and impurities.
Step 4

When chicken is tender remove it to a serving platter.
Step 5

Strain the sauce to remove all solids. Return sauce to pot and bring to a boil. Add the cornstarch mixture and cook until the sauce thickens.
Step 6

Spoon some sauce over the chicken. Garnish with chopped green onion. Serve the remaining sauce on the side, it’s great over rice or mashed potatoes. Note: This dish tastes even better the second day.
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