Cody Casey
Shoyu chicken is a traditional Hawaiian dish, typically cooked in a crock pot or slow cooker. The dish is incredibly easy to make and requires minimal preparation. The chicken is cooked in a gingery, garlicky sauce until it is fall-apart tender. The dish is best served with rice and macaroni salad.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Hawaiian |
| Main Ingredients | Chicken, Shoyu (Soy Sauce), Brown Sugar, Ginger, Garlic |
| Additional Ingredients | Water, Green Onions, Black Pepper, Red Pepper, Worcestershire Sauce |
| Chicken Part | Thighs, Breasts, Drumsticks |
| Chicken Type | Boneless, Skinless, Bone-in, Skin-on |
| Cooking Method | Slow Cooker, Stovetop, Instant Pot |
| Cooking Time | 2-8 hours |
| Cooking Temperature | High, Low |
| Serving Suggestions | Rice, Macaroni Salad, Pineapple, "Da Sauce" |
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What You'll Learn
Ingredients
Shoyu chicken is a traditional Hawaiian recipe for teriyaki chicken. It is typically cooked in a crockpot or on the stove, and is usually served with a side of rice and macaroni salad, also known as a "plate lunch". Shoyu chicken is cooked in a savoury-sweet sauce that is made with a variety of ingredients, depending on the recipe and family tradition.
The core ingredients of shoyu chicken are:
- Chicken thighs or a combination of thighs and drumsticks. Chicken thighs are recommended for maximum flavour, but chicken breasts can also be used.
- Shoyu (soy sauce). Low-sodium soy sauce is recommended.
- Brown sugar. Golden or dark brown sugar can be used.
- Ginger. Fresh ginger is recommended, but powdered ginger can be used as a substitute.
- Garlic. Whole peeled garlic cloves are recommended, but garlic powder can be used as a substitute.
Additional ingredients that can be added to the sauce include:
- Water
- Green onions
- Black pepper
- Red pepper or red pepper flakes
- Worcestershire sauce
- Oyster sauce
- Mirin
- Toasted sesame seeds
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Preparation
Shoyu chicken is a traditional Hawaiian recipe for teriyaki chicken, typically served with rice and macaroni salad, also known as a "plate lunch". The chicken is cooked until it is fork-tender and has a deep mahogany skin.
To prepare the dish, you will need boneless and skinless chicken thighs, although chicken breasts can also be used. The chicken thighs are preferred as they have more flavour and are more traditional. You can also use bone-in chicken thighs for maximum flavour and to be more authentic. Trim off any excess fat.
Next, prepare the sauce. Shoyu is the Japanese word for soy sauce, so the sauce will be soy-sauce based. You can use low-sodium Kikkoman soy sauce or Aloha Shoyu. For a gluten-free option, swap the shoyu for tamari. In a bowl, whisk together the shoyu, brown sugar, green onions, garlic, ginger, and dilute with a little water. You can also add red pepper flakes and black pepper for a kick of spice.
The chicken can marinate in the sauce for up to 3 days before cooking, or you can cook it straight away. Place the chicken in a crockpot and pour the sauce over it, ensuring the chicken is immersed in the sauce. If your chicken is not covered by the sauce, turn it a few times during the cooking process so it cooks evenly.
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Cooking
Shoyu chicken is a traditional Hawaiian recipe for teriyaki chicken. It is cooked in a crock pot or on the stove, never on a grill or in the oven. The chicken is typically left to fall off the bone and is served with rice and macaroni salad, locally known as a "plate lunch". Shoyu means "soy sauce" and is the one ingredient that is always included in shoyu chicken recipes.
To make shoyu chicken in a crock pot, you will need the following ingredients:
- Chicken thighs or a combination of thighs and drumsticks, preferably bone-in and skin-on
- Shoyu (soy sauce)
- Water
- Brown sugar
- Ginger
- Garlic
- Oyster sauce
- Mirin
First, trim the excess fat off the chicken. Then, add all the ingredients to the crock pot and stir to combine. Set the crock pot to high for 4 hours or low for 8 hours. If using an Instant Pot, use the slow cook setting and cook on high heat for at least 8 hours. If the chicken is not fully covered by the sauce, turn it a few times during cooking to ensure even cooking and absorption of flavour.
Once the chicken is cooked, remove it from the crock pot and shred it. Return the shredded chicken to the pot and stir it into the sauce. Serve the chicken with white rice and macaroni salad.
For a thicker sauce, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir this mixture into the crock pot during the last 30 minutes of cooking.
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Serving suggestions
Shoyu chicken is a traditional Hawaiian dish, and there are several ways to serve it. The most common way is to serve it with a side of rice and macaroni salad, locally known as a "plate lunch". You can also serve it with stir-fried vegetables like bok choy or cabbage.
For a more filling meal, you can serve shoyu chicken with a scoop of steamed rice and macaroni salad, along with fresh-cut pineapple and "Da Sauce" on the side. "Da Sauce" is a special sauce made with soy sauce and sugar.
If you have any leftover chicken, you can make shoyu chicken donburi (rice bowl) by serving it over a bowl of rice and drizzling the cooking liquid over the chicken and rice.
You can also serve shoyu chicken with sautéed baby bok choy or other cooked vegetables, and a salad on the side.
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Storage
Shoyu chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to a month. To freeze shoyu chicken, place it in an airtight container and thaw overnight in the refrigerator before reheating.
Shoyu chicken is a great dish to make ahead of time, as it gets even more flavorful as it sits. The braising liquid can also be prepared in advance and stored in an airtight container in the refrigerator for up to a week. This makes dinner prep a breeze, as all you have to do is cook the chicken according to the recipe instructions.
Leftovers are also a treat, as shoyu chicken is excellent when reheated. Simply warm it up on the stovetop or in the microwave until heated through.
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Frequently asked questions
You will need chicken, shoyu (soy sauce), brown sugar, ginger, garlic, water, and green onions.
You will need about 3 pounds of boneless, skinless chicken thighs. You can also use chicken breasts, but chicken thighs are recommended for maximum flavor.
You can cook Shoyu Chicken on HIGH for 2-4 hours or on LOW for 4-5-8 hours, depending on your crock pot and the desired consistency.
The internal temperature of the chicken thighs should reach between 175°F and 195°F.
