Photo: Shoyu Chicken Recipe
Ingredients
Sauce:
- 2 1/2 teaspoons garlic puree
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/4 cups soy sauce
- 1 cup sugar
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 ounces peeled and crushed fresh ginger
- 5 pounds bone-in chicken thighs
- Flour slurry: (to thicken)
- 3 tablespoons all-purpose flour
- 3 tablespoons water
Directions
Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By mrc_lakearea
on April 19, 2013
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I am so excited!! I have looked for a recipe for Shoyu Chicken for years and no, it is not teriyaki. I lived in Hawaii in 1977 and worked at the Woolworth's snack bar on Waikiki. The Japanese women there made the most awesome Shoyu chicken. Made with King Shoyu brand soy sauce, hence the name. Not a basted but more of a chicken cooked in soy sauce. I am anxious to try it and report back. Thank you Sue.
By Chef #1202149
Kootenays
on March 22, 2013
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The flavors were nice, although a little strong. Could be because I used Aloha Shoyu for the soy sauce? Chicken was fork tender and full of flavor. I substituted corn starch for the flour, got pretty thick... kinda gloopy. My fault for not following the recipe exactly possibly. Whenever I try a new recipe I usually follow the recipe exactly so I can rate it properly. I'm giving this one the benefit of the doubt and scoring it 5 stars when, as I made it, it was only 4-4.5 stars :
By victoriafuli
on February 28, 2013
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yum yum yum! I've made this before family style, but of course Rainbow's is better!:
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