Shoyu Chicken

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awful. My wife thought it was inedible. I wouldn't go quite thqt fqr, Chicken was rubbery and sauce was over powering.

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I love to cook and this recipe is one of mine and my families favorite things to eat! Mine looks just like the picture and has the best flavor! YUM! Thanks Aida!

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my chicken didn't have that pretty color that's in the display picture. It was tasty and my fiancé loved the sauce. I may slice up the chicken next time instead of serving it whole.

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I really love this recipe! I used boneless/skinless chicken thighs and there was very little grease. I couldn't buy mirin so I used 1/2c vermouth and 1 1/2T sugar instead. There was quite a bit of sauce, so I may cut back on some of the liquids next time. But all in all, a great one-pot recipe. Thank you.

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Good flavor but my sauce never thickened, and I even added extra cornstarch. I think it would have been better if it reduced longer than 10 minutes. I used boneless, skinless thighs and it was still swimming in grease, that I had to strain off. The sauce should be cut in half. Way too much. I had to use sherry since I did not have any mirin.

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I have made this several times. When I didn't have Mirin I used dry sherry with about a teaspoon of white sugar. I boil the chicken about 20 minutes in the morning. Then later on in the afternoon I BBQ it. I baste it with the sauce about the last 5 minutes of the chicken being on the BBQ. I have two sons and when they are home on the weekends they like the leftovers in the morning. The boys use the sauce over the white steamed rice I make with the chicken. I save the sauce and used it in other recipes. It's a great recipe!!!

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Had to add water. Was too sweet and salty. Once water added it tasted really good.

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this is a weak recipe. you can tell that she never been to hawaii. that is the problem with hawaiian recipes. you have know the aina to make it authentic. mirin is never used for shoyu chicken. if you have to use more than 7 ingredients for a hawaiian recipe then it isnt hawaiian. i hope she is supporting skin on chicken thighs.
she should have used the cornstarch to fry the chicken then add it to the sauce. the shoyu is the element that makes it hawaiian. low sodium......trying to impress the yuppie crowd. Aloha shoyu. way different flavor.

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Very delicious!!! Its sweet and a bit pungent. Highly recommend it if you like Asian takeout!

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Have made this before and will make it today. Lived in Hawaii for 12 years and made it a staple. I like to especially make it with "Aloha" brand shoyu. I personally add a can of pineapple chunks also and add extra ginger, because that's were all the flavor is. Mirin is not something I normally add; I do have rice wine vinegar and may add a little of that.