Shoyu Chicken

Two Favorite Shoyu Chicken Recipes

Here are two shoyu chicken recipes. The first takes a bit more effort, and has a flavorful sauce. Delicous over hot rice.

The second which we often make, is a simple easy recipe and very tasty. Enjoy!

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Tasty Shoyu Chicken
Cuisine: Local Style
  • Chicken:
  • 2 pounds frozen or fresh chicken thighs, with skin and bone-in
  • Sauce:
  • 1 can chicken broth
  • ¾ cup Aloha shoyu, or Yamasa premium soy sauce
  • ½ cup light brown sugar, packed
  • 5 cloves of garlic, peeled and smashed
  • 1 (2-inch) fresh ginger, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Garnish:
  • 2 to 3 stalks of green onions, sliced or chopped
  1. Chicken Preparation: If using frozen thighs, thaw completely in refrigerator for 2 to 3 days.
  2. Sauce: In a large pot, add soy sauce, brown sugar and cook over medium high heat until sugar dissolves. Then stir in chicken broth, add garlic and sliced ginger, heat for a few minutes. Then add chicken thighs and bring to a boil, then turn heat down and simmer on low.
  3. Cook 1 to 2 hours, or until chicken is fork tender. Periodically skim surface to take out oil and brown impurities floating on the surface. When chicken is done, place on a platter.
  4. Combine cornstarch and water to make a slurry. Set aside.
  5. In another pot or bowl, pour remaining sauce through a strainer, then add strained sauce to pot and bring to a boil. Add about a third of cornstarch mixture to sauce and whisk, then bring back to a boil and whisk in more cornstarch until thickened. When sauce coats the back of a spoon turn off heat.
  6. Pour some of the sauce over chicken and reserve some to pour over rice, if desired.
  7. Garnish with chopped green onions.



Easy Shoyu Chicken

Only 4 ingredients and any man could make. 🙂 This is a classic recipe and very good also.

Easy Shoyu Chicken Recipe
Recipe Resource:
Cuisine: Local Style
  • 5 pounds chicken parts or thighs
  • 2 cups shoyu
  • 1 cup water
  • 1 cup sugar
  • 1 piece ginger, crushed
  1. Bring shoyu, water, sugar and ginger to a boil.
  2. Add chicken and simmer for about an hour.
If you want to "make fancy," add dried shiitake mushrooms.
Then, take out cooked chicken, and thicken sauce with a cornstarch mixture. In a small bowl mix cornstarch with water, then add to sauce and bring to a boil.

Shoyu Chicken by Mayor Kenoi


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