Oriental Shoyu Chicken Recipes

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SHOYU CHICKEN RECIPE



Shoyu Chicken Recipe image

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

Provided by Adrianna Adarme

Categories     Main Course

Time 1h10m

Number Of Ingredients 11

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
3 cups steamed rice, for serving

Steps:

  • 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.
  • 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.
  • Preheat the broiler.
  • 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.
  • Serve the chicken with the thickened sauce and rice.

Nutrition Facts : ServingSize 6 g, Calories 387 kcal, Carbohydrate 23.6 g, Protein 46 g, Fat 11.3 g, SaturatedFat 3.1 g, Cholesterol 135 mg, Sodium 19544 mg, Fiber 0.8 g, Sugar 18.6 g

SHOYU CHICKEN



Shoyu Chicken image

Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 30m

Number Of Ingredients 9

2 pounds skin-on, bone-in chicken thighs (about 4 pieces)
1/2 cup shoyu
1/2 cup sugar
1/2 cup water
2 tablespoons rice vinegar
3 garlic cloves, smashed
1 2-inch knob of ginger, peeled and sliced
2 stalks green onions (optional)
1 tablespoon sesame seeds (optional)

Steps:

  • Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
  • Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
  • Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
  • Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
  • Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^

SHOYU CHICKEN



Shoyu Chicken image

Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.

Provided by The Big E

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 12

Number Of Ingredients 12

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
5 pounds skinless chicken thighs

Steps:

  • Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 21.7 g, Cholesterol 114 mg, Fat 12.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 3.5 g, Sodium 1304.3 mg, Sugar 18.6 g

SHOYU CHICKEN



Shoyu Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish

Steps:

  • Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
  • Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

HAWAIIAN SHOYU CHICKEN



Hawaiian Shoyu Chicken image

This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb chicken thigh, bone in, skin on
1 cup chicken broth
1/4 cup and 2 tblsp soy sauce (Hawaiian Shoyu)
1/4 cup brown sugar
4 garlic cloves, peeled and smashed
3 inches piece ginger, sliced 1/8 to 1/16 inch thick
1 tablespoon cornstarch dissolved in 1-2 tablespoons water, to make a slurry
1 -2 green onion (to garnish)
1 tablespoon toasted sesame seeds (to garnish)

Steps:

  • Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
  • Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
  • Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
  • Glaze over the chicken. Garnish with slices of green onion.
  • Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
  • Serve with rice, and what the heck, mac salad! Onolicious!

Nutrition Facts : Calories 677, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3

ORIENTAL SHOYU CHICKEN



Oriental Shoyu Chicken image

Nice baked chicken recipe where the chicken has lots of flavour and is popular with all chicken lovers. I've passed this on to many of my friends.

Provided by franrobson

Categories     Chicken Thigh & Leg

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 7

6 skinless chicken thighs
2 tablespoons corn oil
1/4 cup soy sauce
1/4 cup sugar
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1/4 cup onion

Steps:

  • Line baking dish with aluminum foil.
  • Remove skin from the chicken and place in dish.
  • Combine remaining ingredients and pour over chicken.
  • Bake uncovered at 350 turning and basting every 15 minutes.
  • Bake until nicely browned and juiced run clear.

SHOYU CHICKEN WITH CHOW MEIN



Shoyu Chicken with Chow Mein image

I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 20

1 cup low-sodium soy sauce
½ cup pineapple juice
2 tablespoons brown sugar
1 piece fresh ginger root, minced
2 cloves garlic, minced
2 pounds skinless, boneless chicken breasts, cut into pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 tablespoon sesame oil
1 small onion, halved and thinly sliced into half rings
1 pound refrigerated chow mein noodles
1 ½ cups shredded cabbage
1 cup sliced celery
1 cup sliced mushrooms
½ cup diced carrots
¼ cup frozen peas

Steps:

  • Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
  • Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 49 g, Cholesterol 69.3 mg, Fat 18 g, Fiber 5.2 g, Protein 37.4 g, SaturatedFat 3.9 g, Sodium 1886.2 mg, Sugar 8.7 g

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