Shoyu Chicken is one of the best parts of going to a Hawaiian restaurant. Juicy, savory, and sweet this will soon become a favorite chicken recipe! Only taking about 30 minutes to make, it’s a perfect weeknight dinner!

Juicy shoyu chicken is a sweet and salty dish that deliciously illustrates Hawaii’s fusion culture. Shoyu is the Japanese word for soy sauce, and it’s also the name of a Hawaiian brand. Chicken shoyu is a favorite island recipe, especially when friends gather for a luau, the Hawaiian version of a potluck. The good news is that you don’t have to travel to Hawaii to taste this delicious dish. This is a simple chicken shoyu recipe that’s easy to make anywhere that you live, even if it’s not on an island!

HOW TO COOK SHOYU CHICKEN

For this recipe, you can use a whole chicken, but this recipe is also wonderful with chicken thighs, you can use bone-in or boneless chicken thighs. I find it a great way to save on the grocery budget when I cook with chicken thighs.

  • First you will prepare the sauce, by combining, soy sauce, brown sugar, and the spices together, and you will cook these
  • After the sauce cooks, you will place the chicken into the sauce, and cook the chicken.
  • When the chicken is cooked you will remove the chicken, and spoon out any excess fat.
  • Thicken the sauce with the cornstarch dissolved in water.
  • Plate the chicken and pour the sauce over the chicken

Be sure to serve this chicken with some rice, you won’t want to miss any of the sauce!

UPDATE ON A CLASSIC RECIPE!

Any true Hawaiian knows that Shoyu Chicken is made only with the basics, pineapple juice, chicken, and soy sauce. This updated recipe has a touch of red pepper flakes, cayenne, oregano, and touch of black pepper. If you want to go traditional, by all means, leave out the heat. If you want a recipe with a slight bit of nuance, add the spices and herbs for flavor.

Source: CopyKat.com

INGREDIENTS

Shoyu Sauce

  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup water
  • 2 tablespoons minced garlic
  • 1 cup chopped white onion
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 5 tablespoons cornstarch dissolve in 5 tablespoons of water

Chicken

  • 1 whole cut-up chicken

Garnish

  • 4 sliced green onions

EQUIPMENT NEEDED

  • Cutting board
  • Large skillet

INSTRUCTIONS

  • Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch. Bring to a boil over high heat. Boil for 30 seconds, stirring constantly.
  • Reduce to a simmer and add chicken. Cook chicken for 30 to 40 minutes or until the chicken is cooked thoroughly. Remove chicken from pot, and place on a serving dish.
  • Spoon off any excess fat from the sauce. Bring the sauce to a boil, and allow it to reduce for about 10 minutes.
  • Add the dissolved corn starch. Bring the sauce back to a boil, whisking constantly until the sauce thickens.
  • Return the chicken to the pot and coat well with the sauce. Place the chicken on a serving dish and garnish with green onions.

RECIPE TIPS FOR THE COOK

  • Be sure to cook the chicken until it reaches an internal temperature of 165 degrees. Test for the temperature where the chicken is the thickest.
  • This chicken recipe will work for any chicken part: chicken breasts, boneless skinless thighs, drumsticks, or even chicken wings!
  • Concerned about the amount of sodium?  Use low sodium soy sauce.

NUTRITION

Calories: 211kcal | Carbohydrates: 49g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2182mg | Potassium: 228mg | Fiber: 2g | Sugar: 38g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg