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Shoyu Chicken Recipe

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Shoyu Chicken is a comforting Hawaiian dish featuring tender chicken thighs simmered in a sweet and savory soy sauce mixture with ginger, garlic, and onions, then lightly broiled for flavorful browned skin.

Ingredients

3/4 cup shoyu soy sauce

1 1/2 cups water

2 tablespoons honey

1/2 cup packed dark brown sugar

1 (2-inch knob) fresh ginger, peeled and thinly sliced

3 whole garlic cloves, peeled and crushed

2 pounds bone-in, skin-on chicken thighs

1/2 Maui onion or yellow onion, peeled and cut into 3/4-inch wedges

3 whole green onions, white and green parts cut into 2-inch pieces

1 1/2 tablespoons cornstarch

1/4 cup cooking sauce (for cornstarch slurry)

3 cups steamed rice, for serving

Instructions

  1. In a heavy Dutch oven or large pot, combine the shoyu soy sauce, water, honey, brown sugar, ginger, and garlic.
  2. Add the chicken thighs skin side up, submerging the meat as much as possible in the sauce.
  3. Bring the mixture to a boil over medium-high heat.
  4. Add the onion wedges and green onion pieces.
  5. Reduce heat to medium-low, cover, and simmer for 30 minutes.
  6. Turn the chicken pieces over using tongs, cover again, and simmer for another 30 minutes until tender.
  7. Remove the chicken from the pot and place it on a rimmed baking sheet, reserving the sauce.
  8. Preheat the broiler.
  9. Whisk the cornstarch with 1/4 cup of the cooking sauce until smooth, then stir it back into the pot.
  10. Cook the sauce over medium-low heat for 4 to 5 minutes, stirring until thickened.
  11. Broil the chicken thighs for 1 to 2 minutes until the skin lightly browns.
  12. Serve the chicken hot with the thickened sauce spooned over and steamed rice on the side.

Notes

  • Add a splash of sesame oil near the end of cooking for extra savory flavor.
  • Red pepper flakes or sliced chili peppers can be added for heat.
  • Boneless chicken thighs may be used but may require slightly less cooking time.
  • Brown rice or roasted vegetables can be served instead of white rice.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze with sauce in a freezer-safe container for up to 2 months.
  • Reheat gently in a covered skillet or microwave, adding extra sauce to keep the chicken moist.
  • To crisp the skin again after reheating, place the chicken under the broiler briefly.

Nutrition

Find it online: http://recipesbyjanet.com/shoyu-chicken-recipe/