If the sauce isn’t thick enough, create a cornstarch slurry with a little cold water and a couple tablespoons of cornstarch.Remove chicken and serve with the remaining sauce.The sauce should thicken and reduce as it is cooking. Simmer uncovered for 35-40 minutes, turning the chicken over half-way through.Heat until the sauce comes to a boil and then reduce heat to a simmer.The chicken can be touching but don’t over-crowd the pan. As soon as sugar is dissolved, place chicken skin side down in a Dutch oven or heavy pan.Whisk together all sauce ingredients in a high-sided sauté pan over medium-high heat and stir until sugar is dissolved.The basic idea is the same for each method but I will break down each one… Stove Top Method (preferred method) This can be done on the stove top, in an Instant Pot or in a Crock Pot. Sesame seeds are another fun garnish option.Īs mentioned above, shoyu chicken is not traditionally grilled or even baked.Red pepper flakes – Just for a little kick.Garlic and ginger – Both of these are a must with shoyu sauce! They both add a delicious flavor and spice that make this sauce over-the-top.You could use chicken broth in place of water for extra flavor. Most of it will evaporate out when the sauce is reduced. Water – A little bit of water will help tone down the bold flavors and keep the sauce from thickening too quickly.Some recipes call for brown sugar, but brown sugar makes it too sweet and doesn’t taste as authentic. You can use low sodium soy sauce if you prefer. Soy sauce (aka a cup shoyu) – I prefer Kikkoman soy sauce or Aloha shoyu because that is what is most often used in Hawaii.Chicken breasts will be too dry and won’t turn out as good. Chicken thighs – You can use bone-in, skin on (our favorite) or boneless, skinless thighs.The chicken shreds off the bone more easily than teriyaki chicken and is more tender (in my honest opinion). It is similar to teriyaki chicken but unlike teriyaki chicken, it is actually simmered in the sauce, not grilled or baked. Sugar is traditionally added to the sauce to give it a sweeter taste, otherwise the saltiness from the shoyu can be overbearing. Hawaiian shoyu chicken is a popular dish in which chicken thighs are simmered in, you guessed it, shoyu. Though it’s a Japanese word, it’s what they commonly call soy sauce in Hawaii (which is why “shoyu chicken” is often considered Hawaiian cuisine). To best answer that, first allow me to explain what “shoyu” is.
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