Photo: Shoyu Chicken Recipe
Ingredients
- 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
Directions
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.
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By sarka22
Discovery Bay, CA
on June 29, 2011
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Had to add water. Was too sweet and salty. Once water added it tasted really good.
By strexster
on June 15, 2011
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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.
By Elie's Chef
on June 03, 2011
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Very delicious!!! Its sweet and a bit pungent. Highly recommend it if you like Asian takeout!
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