SHOYU CHICKEN
Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
- Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^
SAM CHOY'S CAPTAIN CRUNCH CHICKEN
Taken from hawaiinewsnow.com. Time to marinate IS NOT included in prep/cook time. Posted for ZWT. ETA: I have now made this chicken, tho I used boneless skinless breasts, as it is what I had on hand. The Cap'n Crunch cereal makes a tasty breading, and the marinade imparts a nice underlying flavor.
Provided by alligirl
Categories Chicken Thigh & Leg
Time 1h
Yield 8 chicken thighs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
- Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
- Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
- Mix until combined and allow chicken to marinate for 30 minutes.
- Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
- Bake at 350 degrees for 45 minutes to 1 hour.
- Cut into strips or desired size and serve with ranch dressing.
Nutrition Facts : Calories 584.8, Fat 11.8, SaturatedFat 5.4, Cholesterol 161, Sodium 1027.5, Carbohydrate 84.8, Fiber 2.6, Sugar 37.5, Protein 34.3
SAM CHOY'S MOCHIKO CHICKEN
Sam Choy is one of my favorite chefs. This is a classic dish in Hawaii. Has a nice slightly sweet taste to it. And only 2 steps. Very Easy....
Provided by taz4477
Categories < 60 Mins
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients, and marinate chicken overnight in refrigerator.
- Allow excess marinade to drip off each piece before putting into oil.
- deep-fry until done.
SHOYU CHICKEN WITH TERI GLAZE
Provided by Marian Burros
Categories dinner, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine soy sauce, orange juice, mirin, brown sugar, garlic, ginger and 1/2 cup water in a large skillet, and blend well. Add the cilantro and five-spice powder. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.
- Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste. Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
- Brush the chicken with the glaze. Garnish with green onions and bean sprouts.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 24 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 10 grams, Sodium 3689 milligrams, Sugar 12 grams, TransFat 0 grams
SAM CHOY'S GINGER SHOYU PORK RECIPE - (3/5)
Provided by ShazInNV
Number Of Ingredients 7
Steps:
- In a 5-quart pot, heat the oil over medium-high heat and brown the pork for 3-5 minutes. Stir in the garlic and cook for 30 seconds, then add the remaining ingredients. Bring to a boil, reduce heat to very low, and simmer uncovered for 1 hour or until tender, turning pork occasionally.
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HAWAIIAN SHOYU CHICKEN - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
5/5 (6)Calories 375 per servingCategory Main Dish
- Mix the shoyu braising liquid: Add the water, shoyu, brown sugar, green onions, garlic, & ginger to a bowl. Whisk to combine. Set aside or store in an airtight container in the refrigerator for up to 1 week.
- Braise the shoyu chicken: Pour the braising liquid into a heavy-bottomed pot or Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover & simmer for 30-35 minutes, until the chicken is fall-apart tender & cooked through.
- Preheat your oven’s broiler to its highest setting, ensuring an oven rack is positioned about 6 inches below the broiler. Transfer the chicken thighs to a small baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy & caramelized. As the chicken broils, you can also thicken the braising liquid. Increase the heat under the pot to high. Boil 5-10 minutes, until reduced as desired.
- Serve the shoyu chicken immediately alongside rice & mac salad. Spoon the thickened shoyu sauce over the chicken & garnish with thinly sliced green onion as desired. Enjoy!
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