Shoyu Chicken

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I read all the reviews about this recipe tasting like "boiled chicken", so I made some changes. I kept all the ingredients the same, but I browned the chicken (skin side down for about 6 minutes on medium high, leaving some nice browning on the pan. I removed the skin, poured off the fat and followed the recipe from there. It was wonderful, and I got great reviews from my guests. There was a bit of sauce left, but that will be easily used in another dish. This had great flavor!

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My wife and I think Shoyu Chicken is the bomb. I have traveled in Asia and love Asian food and this is right up there with the best I have ever had.

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This recipe was very easy to make and it used the ingredients I always have on hand - big plus! The taste was good, but it didn't blow me away - I feel like there's something little missing but I can't quiet put my finger on it. The taste reminds me of Mandarin chicken from Panda Express. I used 1.5 lbs boneless skinless thights and scaled the rest of the ingredients to 1/4 (to match the amount of meat. I sliced the chicken when it was cooked (while the sauce was reducing and I also added some sauteed peppers and onions. This made 4-5 servings in my opinion. The recipe made a ton of sauce, way more then the chicken needed, so I'll probably try it with shrimp later in the week. I will make this recipe again with chicken breasts when I'm in the mood for chinese food because it took no effort to make.

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I saw this on tv and it looked awesome. Loved the orange-glaze color and ingredients sounded great. I should have read all these reviews first. Following the recipe I was very disappointed. The chicken was an unappetizing boiled-chicken in soy sauce color which I couldn't get past. The chicken skin was mushy and the amount of left-over sauce was ridiculous.

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I cut the receipe in half and it came out perfect, tender juicey meat
and not as greasy as you would think. I trimmed my thighs down so I did not even have to remove the oiley grease she showed on the episode.
I served it with Ina G.'s broccoli and garlic and some plain white rice.
Would make it again!

Wendy
Creso, Pa.
5-16-09

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I just finished serving this for dinner tonight and my family really enjoyed this recipe. I took the advise of another reviewer and browned the chicken pieces first, drained the fat and then simmered them in the sauce. My sauce thickened quickly -- noticed others had a problem getting it thick enough but I did not. Also, like many others, I had A LOT of extra sauce. I am freezing it in small containers to use as a dipping sauce for grilled chicken. I served this with Fried Rice and eggrolls. It was just like ordering from a chinese take out place!

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I now live in California but was born and raised in Hawaii. So thank you, Aida, for bringing back to me the memories of Hawaii and my mom's cooking which I dearly miss. This recipe is a keeper. Your Shoyu Chicken has all of the wonderful flavors I remember as a child and then some. So simple; so good!

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I made this the day after I did Aida's 'sticky five spice short ribs' and was a little disappointed. My family enjoyed, but I am not a person that likes dark meat and do not plan to make again.

Any of you that enjoy this really need to try her rib recipe....it was great!!

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This is one of my family's favorite dishes. My husband asks me to make it all the time! I make it with half the sauce, and boneless, skinless breasts cut into pieces. (My kids like the chicken already cut up. I didn't have any trouble getting my sauce to thicken, there just was a lot left over. If you make it with all the sauce you may want to add extra vegatables and chicken-definately will serve any army...But very delicious.

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This has become a family fav which I make about once every two weeks. I have also cut the sauce portion done to have and kept the starch the same to thicken. Thanks so much for an easy and fabulous dish!