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Shoyu Chicken Recipe

Shoyu Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 11-20 of 60

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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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  • on May 09, 2010

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    Super easy, not too many ingredients and very tasty.

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  • on May 07, 2010

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    I grew up in Hawaii and enjoyed the recipe. In Hawaii we were raised to appreciate what others brought to the table and if Food Network can bring some aloha to the mainland palates, go for it. I tweaked it with what I had, frozen boneless thighs (too lazy to defrost, added extra ginger and garlic and reduced the chicken broth by 1/2 C and less sugar. It's good to reheat on a low flame grill for a different taste.

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  • on August 16, 2009

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    I loved this sauce, next time I might try to just make the sauce and then use it on lots of proteins, veggies, rice, noodles...

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  • on July 04, 2009

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    First off shoyu chicken is supposed to look like boiled chicken in soy sauce because it is! Second its supposed to be simple 6 ingredients MAX not 10. 1c shoyu ,1cup water, 1 cup sugar, chicken, garlic, ginger. As for the sauce you put it on rice or use the sauce to cook long rice. Everyone in Hawaii knows that but YOU CANT HAVE SOMEONE WHO DOESN'T UNDERSTAND HAWAII MAKING HAWAII STYLE FOOD never-the-less writing a recipie! I like recipes from food network but all the recipies based off of hawaiian dishes are awful. It almost seems like they want to throw more stuff in it to make it more intricate or sophisticated and pretty but in Hawaii what matters is flavor not looks. Slap da bugga on rice wit sum green onion(make um pretty and den you got sumtin ono.

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