Shoyu Chicken
My love for Hawaiian food started sometime in 2008 with a simple plate lunch from L&L BBQ—a meal that was both unassuming and unforgettable. The smoky grilled meats, rich sauces, and comforting sides struck a perfect harmony, introducing me to a cuisine that felt both deeply familiar and excitingly new. But it wasn’t until I
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ingredients:
- 4 lbs Chicken Thighs
- 4 Cups Water
- 1 Tbsp Chicken Bouillon
- 1 Cup Low-Sodium Shoyu
- 1 Cup Dark Brown Sugar
- 4 Stalks Green Onion (White Part Only)
- 8 Garlic Cloves, Smashed
- 2 Inch Nub of Ginger, Sliced
- Cornstarch Slurry (2 Tbsp Cornstarch + 2 Tbsp Water)
- Green Onion (Green Part Only)
Instructions
- 1
Combine water, chicken bouillon, shoyu, and dark brown sugar in a large pot over medium-high heat. Add the white parts of the green onions, smashed garlic cloves, and sliced ginger
- 2
Bring the mixture to a rolling boil, then add the chicken thighs. Once the pot returns to a boil, skim off any impurities from the surface and reduce the heat to low. Cover the pot, leaving a slight crack, and let the chicken simmer for 30-35 minutes or until fully cooked and tender
- 3
(Optional) Remove the chicken from the pot and place it on a wire rack over a baking tray, and broil the chicken on high for 2-3 minutes to brown the skin
- 4
Strain out the aromatics from the sauce and mix in the cornstarch slurry, and continue cooking on low until the sauce thickens to your desired consistency
- 5
To Serve:
- 6
Serve the shoyu chicken over white rice with a scoop of mac salad. Ladle a generous amount of sauce over the chicken and rice, garnish with green onions, and enjoy!