Shoyu Chicken

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I made this but halved the ingredients (since I only had 3 pounds of chicken.
A nice, but not overpowering flavor and the texture was moist and tender. Yes, there is a lot of sauce left over, but that won't be a problem as I put it into a couple zip lock bags and froze it for use with chicken wing sauce in the upcoming weeks, so it gets bonus points for double duty.

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This recipe is a good one. Before making it, I read the reviews. The recipe did create a ton of sauce. What I did was add to the already 5 tablespoons of cornstarch, an addtional 5 to 7 tablespoons with equal quanties of water, added it to the sauce, and brought it to a boil, then let it cool for a few minutes, it turned out great. I also used chicken thighs, but breasts would be great too. Into the sauce, I halved 8 brussel sprouts, cut up 1 onion, 1 yellow pepper chopped and 2 stalks of celery chopped. I sauteed the vegies over high heat in 3 tablespoons of canola oil until browned. I then added them to mixture after it had cooked approximately 10 minutes. Also to cut down on the fat, I removed the skin from the thighs prior to cooking. I served the chicken and vegetables on top of a mound of long grain white rice and drizzled with the sauce. My kids and hubby all loved it. Great job Aida.

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This sauce lacks flavor. . . . When I added pepper flakes, it gave the dish a more authentic Asian flare with a bit of heat. I will make again, but will use boneless chicken breast cut into bite size pieces. I also used Nishki rice instead of basmatti. I lived in Japan for three years. . . maybe this is the reason for the two stars. . . . . .

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Good chicken, good flavor, Great over rice or veggie or.just good! (So good in fact, that my DnD group ate it with many complements.
I did, however Make a few changes though
1 browned the chicken before I added the broth and the rest of the ingredients
2 added half of the amount of sugar and liquids, as I wanted to avoid having to much leftover sauce. It was the perfect amount of sauce leftover with that change. Tasted good too
3 Used rice wine vinegar instead of mirin and added 2 extra TBS of brown sugar and a touch of salt to compensate for the mirin.

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I'm not a fan of chicken on the bone or dark meat; this dish is one of my favorites now. My husband loved it too and we've added it to our recipe box... it has great flavor and is a nice way to switch things up at dinner.

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I browned the chicken before I put it in the sauce and it was a huge hit with my husband and teenage son. I've made it twice and plan to make it for a superbowl party.

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This couldn't have been any easier and I loved the flavor. The chicken was really tender and the sauce was fansastic. I took the advise of the previous comments and cut the sauce recipe in half. It still gave me plenty and I saved some for leftovers and other recipes.

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I just started watching Ask Aida, and while I love the show, the dish did not come out so great. (This was the first dish I've made from the show. I followed the recipe exactly, but at the end, the chicken did not have that rich orange/brown color like it did on the show. It tasted like boiled chicken with soy sauce.....I was also turned off by cooking chicken with the skin on. There was a lot of fat in the dish because of it, although I did skim quite a bit off. The sauce was flavorful, but there was too much! I won't make it again, but if I were going to, I'd take off the skin and sear the chicken first to develop better flavor.

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This recipe came out great. The chicken was moist and well flavored. The sauce was delicious. As another reviewer stated, the ingredients for the sauce get quite expensive. (Well over $20 if you don't have the everything around the house and even after heavily saucing the chicken leaves you with quite a bit leftover...which I ended up throwing down the drain.

If I make it again, I'd probably cut the amount of sauce at least in half, and skip the braising...opting for grilling or baking the chicken instead.

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I saw this recipe that Aida made Saturday and wanted to make it. I made it this evening and my husband,son who's almost 2yrs and I enjoed it! So easy and very yummy,it will go to my favorites. Thanks so much Aida!