Hawaiian Shoyu Chicken Recipe

Hawaiian Shoyu Chicken Notes

This is a fast, easy, and delicious chicken dish which is popular in Hawaii. The Chinese five spice powder, along with the other ingredients, gives it big flavors. Based on a recipe by Hawaiian chef Sam Choy.

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 1 cup soy sauce
• 1/2 cup mirin
• 1 orange zested and juiced
• 1/4 cup light brown sugar
• 1 1/2 teaspoon minced fresh garlic
• 1 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon Chinese Five Spice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon cornstarch

Serves / Yields

4 servings

Preparation Instructions

Combine the soy sauce, orange juice, orange zest, mirin, brown sugar, garlic, ginger, cilantro, five spice powder, and 1/2 cup water in a medium sauté pan. Bring to a boil. Add the chicken, cover tightly, and lower heat to a simmer. Braise the chicken, turning once during cooking, 15–20 min. or until cooked through. Remove the chicken from the pan, and place in a casserole dish. Pour the liquid into a pyrex measuring cup, and return about 1 cup to the pan. Pour the remaining sauce over the chicken temporarily to keep it moist, and cover dish with foil or a lid to keep warm. Whisk 1 tbsp. cornstarch with 2 tbsp. water until dissolved. Whisk the cornstarch mixture into the pan sauce, and boil for 1–2 min. to reduce and thicken into a glaze. Slice the chicken into 1/2 “ strips. Baste with the glaze, and serve.

Helpful Hints

Serve this dish over steamed rice.

Credit

This recipe was provided by Michael Krueger from Scotch Plains.

Cuisines, Courses and Ingredients

• Asian, Main Dish, Poultry

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