Recipe: Delicious Shoyu Chicken
Shoyu Chicken. Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice. Shoyu Chicken is a classic Hawaii dish that is everyone's local favorite!
Chicken thighs are cooked with lots of fresh ginger Today we are discussing this gorgeous Hawaiian Shoyu Chicken with Hawaiian Mac Salad! Shoyu Chicken is a favorite local staple dish in Hawaii. You will find it on every menu in a local Overall, shoyu chicken is a dish that is always made with bone-in chicken thighs; the overall taste is. You can have Shoyu Chicken using 12 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Shoyu Chicken
- Prepare 1/4 cup of soy sauce.
- Prepare 1/4 cup of brown sugar.
- It’s 1/4 cup of water.
- It’s 4 cloves of garlic, minced.
- You need 1 of onion, chopped.
- Prepare 1/2 tbsp of fresh ginger, grated.
- Prepare 1 tsp of pepper.
- Prepare 1 tsp of oregano.
- Prepare 1/4 tsp of red pepper flakes.
- You need 1/4 tsp of cayenne pepper.
- Prepare 1/4 tsp of paprika.
- You need 1 lb of chicken, cut to bite size pieces.
Shoyu chicken is the the traditional Hawaiian recipe for teriyaki chicken. Shoyu chicken is cooked in a pot, not on a grill or in the oven, and results in ginger-fragrent, fork-tender chicken with a deep. Shoyu is originally from Hilo, Hawai'i. He was given to Derrick Iwata as omiyage gift and now travels to bon dances and sites.
Shoyu Chicken instructions
- Mix all ingredients, mix well before adding chicken. ..
- Marinate for 1 hour – overnight.
- Saute chicken in sauce over medium heat until cooked through. If you prefer a thicker sauce, mix 1 tbsp evaporated milk with 1 tbsp cornstarch. Add to chicken mixture while heating, cook and stir until thick and bubbly..
A culinary staple in Hawaii this chicken recipe was brought to the island by Japanese immigrants. Shoyu chicken is all about the balance of salty and sweet. 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.
