Recipe courtesy of Sue May

Shoyu Chicken

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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