Shoyu Chicken Thighs Recipes
HAWAIIAN SHOYU CHICKEN
Hawaiian Shoyu Chicken is an easy chicken dish you'd get at a Hawaiian BBQ restaurant on the island that's spicy, sweet, salty and sticky in just 30 minutes!
Provided by Sabrina Snyder
Categories Main Course
Number Of Ingredients 8
Steps:
- Mix together all the ingredients in a large bowl (or large ziplock baand let marinate overnight.
- Preheat oven to 375 degrees.
- Bake in a baking pan for 30-35 minutes or until cooked through (to 165 degrees).
Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 426 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SHOYU CHICKEN RECIPE
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
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 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
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 is a popular Hawaiian dish made with chicken thighs simmered to perfection in a sweet and savory shoyu sauce and served with rice.
Provided by Erica Walker
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Combine soy sauce, sugar, water, garlic, ginger, and red pepper flakes in a high-sided saute pan over medium heat and stir until sugar is dissolved.
- As soon as sugar is dissolved, place chicken in the pan. The chicken can be touching but don't over-crowd the pan.
- Heat until the sauce comes to a boil and then reduce heat to a simmer.
- Simmer uncovered for 35-40 minutes, turning the chicken over half-way through. The sauce should thicken and reduce as it is cooking.
- Remove from heat. Allow chicken to rest 2-3 minutes before serving. Serve with remaining sauce (sauce will thicken more upon cooling).
Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 22 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1708 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
SHOYU CHICKEN
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
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
Chicken thighs marinated in a savory blend of shoyu, sugar, and ginger, baked to juicy perfection. So delicious. Add this to your dinner rotation and you'll be sure to please.
Provided by Relle
Categories Dinner
Time P1DT1h5m
Number Of Ingredients 4
Steps:
- In a large bowl, mix shoyu, sugar, and ginger.
- Place chicken in the liquid mixture and marinate in the fridge for 24-48 hours.
- Preheat oven to 350F.
- Place chicken and shoyu mixture in a 9x13 pan, cover with foil, and bake for 1 hour. Flip the chicken after 30 minutes of cooking.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 34 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 251 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SHOYU CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
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.
More about "shoyu chicken thighs recipes"
SHOYU CHICKEN RECIPE - HAWAIIAN CHICKEN - TASTE AND TELL
From tasteandtellblog.com
Estimated Reading Time 5 mins
- In a bowl, whisk together the soy sauce, brown sugar, water garlic, onion, ginger, oregano and pepper.
- Place the chicken in a 12-inch skillet. Pour the sauce mixture over the chicken and turn the stove to medium heat. Bring the mixture to a boil, then reduce to a simmer.
- Cook the chicken, turning over once halfway through the cook time, until the chicken is cooked through, about 20 minutes.
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Estimated Reading Time 7 mins
- Combine remaining ingredients and stir until sugar is dissolved. Pour over chicken and stir until all chicken is immersed in sauce.
- Bring to a low boil, cover and reduce heat to a simmer. Let cook for about 1 hour at a low simmer until the chicken is tender.
BUTTER SHOYU CHICKEN バター醤油チキン – JUST ONE COOKBOOK
From justonecookbook.com
Estimated Reading Time 6 mins
- Cut each chicken thigh into 2 pieces (as you see, this chicken thigh is big). Discard any excess fat. Prick the skin with the tip of the knife. The flavors and heat will distribute faster.
- Combine the ingredients for the sauce (2 ½ Tbsp soy sauce, 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp sugar) in a small bowl and whisk till sugar is dissolved completely. Heat a large frying pan over medium heat. When it's hot, add the oil and distribute it evenly.
HAWAIIAN SHOYU CHICKEN RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.3/5 (12)Category Main DishCuisine HawaiianTotal Time 1 hr
- Transfer Dutch oven to the stove top and bring contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour.
- Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off heat and let cool fifteen minutes.
EASY HAWAIIAN SHOYU CHICKEN - COPYKAT RECIPES
From copykat.com
Estimated Reading Time 5 mins
- 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 cornstarch. Bring the sauce back to a boil, whisking constantly until the sauce thickens.
SHOYU CHICKEN (AN EASY HAWAIIAN RECIPE)
From whiskitrealgud.com
Estimated Reading Time 5 mins
- Add all the sauce ingredients (except water and cornstarch) into a bowl and mix . Heat a large saute pan on high on medium high. Add the sauce then the chicken. Bring to a boil. Simmer for 45 mins. Remove chicken and place in on a serving plate. Strain the sauce to get rid of the ginger and garlic.
- Mix the water and cornstarch to make a slurry in a separate small bowl then add it to the skillet that had the chicken in it.
- Over medium high heat cook the sauce until it thickens. Add more water, cornstarch or seasonings to get the right flavor or consistency. Pour the sauce over the chicken and top with green onions. Serve right away. Perfect with plain white rice or coconut rice.
EASY HAWAIIAN SHOYU CHICKEN | NOBIGGIE
From nobiggie.net
Estimated Reading Time 3 mins
- In a large skillet set to medium high heat add a little olive oil and place the chicken thighs skin side down into the pan.
- Peel and crush ginger and garlic. Combine with all other sauce ingredients in a bowl. Pour the sauce all over the chicken in the skillet. Bring the sauce to a boil with the chicken. Lower heat to medium and continue cooking for 30 minutes with the lid on or until done.
- Serve with the skin on or you can remove the chicken from the sauce and once cool enough to handle, gently remove the skin and shred the chicken. Add the chicken back to the skillet with the sauce.
SHOYU CHICKEN – THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
Cuisine Hawaiian, JapaneseCategory Main CourseServings 6Estimated Reading Time 3 mins
- Add the shoyu (soy sauce), water, brown sugar, ginger, garlic, oyster sauce, and mirin to the crockpot or instant pot, stir to combine. Turn on the cooker to begin heating the sauce.
- Set slow cooker to high for 4 hours or low for 8 hours. For an Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours. If the chicken is not completely covered with the sauce, turn the chicken a few times during the cooking process so it cooks evenly and soaks up the flavorful sauce.
EASY SHOYU CHICKEN- AUTHENTIC HAWAIIAN FLAVOR MADE AT HOME
From gonnawantseconds.com
Estimated Reading Time 7 mins
- In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined.
- Place the chicken thighs in a large, high sided skillet or large pot, and pour sauce over chicken. Turn the chicken over to coat both sides with the sauce.
- Bring sauce to a boil, over medium-high heat, then reduce heat and simmer partially covered, turning occasionally, until chicken registers 165 degrees when an instant-read thermometer is inserted near the bone, about 30-35 minutes.
HONEY SOY BAKED CHICKEN THIGHS - CAFE DELITES
From cafedelites.com
- In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
- Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
- Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
HAWAIIAN SHOYU CHICKEN (+ CROCKPOT & INSTANT POT ...
From playswellwithbutter.com
- Mix the shoyu braising liquid: Add the water, shoyu, brown sugar, green onions, garlic, & ginger to a bowl. Whisk to combine. Set aside or store in an airtight container in the refrigerator for up to 1 week.
- Braise the shoyu chicken: Pour the braising liquid into a heavy-bottomed pot or Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover & simmer for 30-35 minutes, until the chicken is fall-apart tender & cooked through.
- Preheat your oven’s broiler to its highest setting, ensuring an oven rack is positioned about 6 inches below the broiler. Transfer the chicken thighs to a small baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy & caramelized. As the chicken broils, you can also thicken the braising liquid. Increase the heat under the pot to high. Boil 5-10 minutes, until reduced as desired.
- Serve the shoyu chicken immediately alongside rice & mac salad. Spoon the thickened shoyu sauce over the chicken & garnish with thinly sliced green onion as desired. Enjoy!
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