Happy Aloha Friday!
Shoyu chicken is one of Mrs. No Limit’s favorite Hawaiian dishes. Every time we visit Hawaii, it’s the one comfort dish she’s always excited to order.
She loves the super tender chicken braised in a savory and slightly sweet shoyu-based sauce with a hint of warm ginger spices. She also loves the versatility of the dish and can enjoy it loaded with rice and mac salad on a classic lunch plate or enjoy the chicken over a bed of fresh salad for a lower carb option.
I like to quickly sear the chicken before braising it to give it more color. I also love to reduce the braising liquid and add the cornstarch slurry to give it a gravy-like consistency. However, it’s all preference and you can enjoy it however you like!
Ingredients:
4 pounds chicken thighs bone-in, skin on
2 cups water
1 ¼ cups Aloha Shoyu or soy sauce
½ cup brown sugar
2 tablespoons honey
8 garlic cloves, smashed
1 knob of ginger, sliced
1 teaspoon black pepper
4 green onions, finely chopped
2 tablespoons cornstarch + 2 tablespoons water
Steps:
Marinate Chicken – Add chicken, shoyu, sugar, honey, garlic, ginger, and black pepper to a large bowl. Mix and marinate for at least 4 hours.
Make Shoyu Chicken – Remove chicken from the marinate and pat dry. Sear chicken over medium-high heat for a few minutes each side for color. Add the savory shoyu marinade to a cast iron skillet and simmer the chicken covered for at least 35 minutes. When the chicken is tender, Remove the chicken and ginger slices and add the cornstarch slurry to thicken up the sauce to a gravy-like consistency. Add the tender bone-in chicken back into the skillet and finish it up by garnishing it with chopped green onions.
Tips:
- I love using chicken thighs, but use whatever chicken cuts you like.
- Aloha Shoyu gives this dish its distinct taste. It’s also less salty than regular soy sauce, so if you use soy sauce, you might want to use a little less!
No Limit Cooking 