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Shoyu Chicken Recipe

Shoyu Chicken

Aida Mollenkamp

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Simple Asian

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 1-10 of 55

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  • on June 29, 2011

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

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  • 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.

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  • 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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  • on February 22, 2011

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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.

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  • on January 02, 2011

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    Delicious! And easy.
    Sauce was probably thinner than Aida's but I had to cut the portions down since I was only feeding 2.5 people but still packed with yummy flavor.

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  • on August 27, 2010

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    After have been away from Hawai'i for 9 months I was on the verge of returning for shoyu chicken, but this definitely curbed my local food cravings. It was beyond delicious! Great Job! :D

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  • on August 16, 2010

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    I've made this a couple of times. I also have had trouble finding mirin so I substitute regular rice wine vinegar, I dont know if it makes much of a difference but its kind of similar so I used it. Either way this dish is really really good!

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  • on August 01, 2010

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    This is my third time preparing this dish and even my three year old likes it and she picky. for those of you that say you made it without the Mirin because you couldnt find it in stores, you are missing out the Mirin makes the dish.. Its on the international isle of all Harris Teeter's..Enjoy!!!

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  • on July 08, 2010

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    Lucia,Mirin is Sweet Japanese Sake made for seasoning.I guess it's in Japanese Market.It will make skin of chicken crispy.
    I have to admit,at first,I am Japanese and I think my taste is very different from American,when I make Asian food.
    Lots of shoyu and mirin gave me surprise,But I tried cause it seems to be easy.
    and I hoped ginger gives different taste from I imagine,to add Chinese flavour.

    My fault was,I didn't have low sodium Shoyu.Cause I only use Shoyu made by whole soy been,not a minced soy been.(Sold in Organic store in Japan but not sure in US.100%different taste from minced soy beans one.So mine end up too salty and a bit sweet one,

    I didn't want to change my Shoyu,so mine became very different one..Stair fry chikchen with dark sesami oil,and add ginger,I reduced Shoyu and mirin.

    If I could use law sodium shoyu,It could be better,but taste of shoyu is completely different.

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  • on May 25, 2010

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    I tried this recipe only once. It was o.k. I had to omit the mirin. I asked in various supermakets, but managers did not know what was I talking about. So, I ended doing the recipe anyway, but without mirin. What is mirin, and where can I find it?

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