Hawaiian Shoyu Chicken

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.

Yield: 4 servings

Featured Ingredients

Chinese Five Spice Powder is a Spice House favorite due to its wonderful combination of sweet and savory taste elements. It’s delicious... Size Options
$7.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Hawaiian Shoyu Chicken Recipe

  • 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
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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.

Yield: 4 servings
Helpful Hints

Serve this dish over steamed rice.


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