Shoyu Chicken is a Hawaiian favorite that brings sweetness & savoriness in one sauce for a truly aromatic WOW of a meal! Serve w/ rice or macaroni salad.
Servings 8 People
- 1 cup soy sauce
- 1 cup brown sugar, firmly packed
- 1 cup water
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger root, grated
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground paprika
- 1/4 teaspoon Chinese 5 spice
- 5 pounds chicken thighs bone-in, skin on
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 2 tablespoons green onions, thinly sliced on the diagonal
In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined.
Place the chicken thighs in a large, high sided skillet or large pot, and pour sauce over chicken. Turn the chicken over to coat both sides with the sauce.
Bring sauce to a boil, over medium-high heat, then reduce heat and simmer partially covered, turning occasionally, until chicken registers 165 degrees when an instant-read thermometer is inserted near the bone, about 30-35 minutes.
Remove the chicken to a serving platter.
Add the cornstarch and water mixture to the liquid in the skillet, and bring to a boil, whisking constantly, and cook until thick.
Adjust seasoning and pour sauce over chicken. Sprinkle with green onions and serve.
Serving: 1/8 of the recipe | Calories: 759kcal | Carbohydrates: 33g | Protein: 49g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 278mg | Sodium: 1853mg | Potassium: 708mg | Fiber: 1g | Sugar: 27g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg