This Shoyu chicken is too easy! The Hawaiian chicken simmers in its own bubbly brown savory sauce until the meat is juicy and tender. This will become one of your favorite easy weeknight recipes!
Servings 6 people
- 4-5 pounds chicken thighs boneless and skinless is fine too
- 1 cup soy sauce Quality Brand See Notes
- 1 cup brown sugar (more brown sugar or white sugar may be better if you are using a store brand soy sauce)
- 1 garlic bulb minced finely
- 3 inches of ginger cut into ⅛ inch slices
- 3 cups chicken broth
- 3 tbsp water
- 3-4 tbsp flour or cornstarch
- ¼ tsp crush red peppers optional
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.
TIPS TO MAKE THIS SHOYU CHICKEN
Soy Sauce - To get the full benefit of flavors you should definitely try a very good QUALITY soy sauce.
Don't get me wrong, you can use a store soy sauce but you will need play around with the sauce more by adding more ingredients (flavor) to the sauce to offset the flavor of the salty strong soy sauce flavors. I recommend a more mellow soy sauce called Kishibori Shoyu .
Leftovers - This shoyu chicken seems to taste even better the next day!