Hawaiian Shoyu Chicken
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
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Servings
6
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Calories
325 kcal
-
Course
Main Course, Dinner
Hawaiian Shoyu Chicken
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🌸🍗👏🏻Chicken thighs are braised in a sweet and savory sauce made with soy sauce, rice wine vinegar, ginger, and more to create the most FLAVORFUL and tender chicken! It’s an EASY, one-pot stovetop chicken recipe that cooks in about 30 minutes. When you need a unique but simple chicken dinner recipe, try this one - you may even feel like you just took a trip to the Hawaiian islands!
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Ingredients
- 2 pounds bone-in skin-on chicken thighs (5 or 6 chicken thighs)
- 1 cup chicken broth reduced sodium
- ¾ cup soy sauce reduced sodium or lite
- ½ cup light brown sugar packed
- ⅓ cup mirin
- ¼ cup rice vinegar sometimes labeled rice wine vinegar, same thing
- 3 to 4 cloves garlic finely minced
- 1 tablespoon fresh ginger grated; or 1 1/2 teaspoons dried ginger
- 3 tablespoons water
- 3 tablespoon cornstarch
- ¼ teaspoon red pepper flakes or to taste
- green onion optional for garnishing, thinly sliced; or sesame seeds
- salt to taste if desired
- black pepper to taste if desired
Instructions
- Place the chicken in the Dutch oven or skillet with the skin side up; set aside briefly.
- To a small bowl, add the broth, soy sauce, brown sugar, mirin, rice vinegar, garlic, ginger, whisk to combine, and evenly pour the mixture over the chicken.
- Bring to a boil over high heat and after the liquid boils, turn the heat to medium-low or low, and simmer for about 30 minutes, flipping chicken over once midway through cooking (or braising as it's technically called, meaning using a liquid and cooking more slowly over lower heat). Cooking Tips - I recommend cooking dark meat (thighs) until a digital thermometer reads 170-175F. I recommend using a thermometer and not guessing. Thighs are tougher than breasts/white meat so cooking them to a higher temperature compared to the 165F for white helps to tenderize dark meat.
- After thighs are done, remove them from the skillet, and place on a plate momentarily. Keep the cooking liquids in the bottom of the skillet.
- In a small bowl, stir together the water and cornstarch to make a slurry.
- Add the slurry to the liquid in the bottom of the skillet, add the red pepper flakes, stir to combine, and heat over medium to medium-high heat for about 5 minutes, or until the sauce begins to bubble lightly and thicken. Stir nearly continuously. Sauce Tips - The point of the slurry is to thicken the cooking juices to form a thicker, more condensed sauce that will stick to the chicken. Sauce always seems thinner/runnier when it's still in the pot, and still warm or hot, and always thickens and tightens up as it cools. Therefore, don't be too worried if it's not getting super tight, it doesn't need to.
- Add the chicken back into the pot, flip it over a few times and toss it around to coat it on all sides with the sauce.
- Optionally, evenly garnish with green onions (or sesame seeds).
- Salt and Pepper - Because I didn't call for any additional salt or pepper in this recipe since there's salt in many ingredients (broth, soy sauce, mirin), you may or may not want to season with salt at the end, depending on if your products were reduced/lite/lower sodium or not, and your general preference for salt. The same goes for pepper, the red pepper flakes may or may not be sufficient, depending on your preferences. If the dish tastes at all flat or boring, it'll benefit for a bit of both salt and pepper. Serve immediately.
- Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave or as desired.
Equipments used:
Nutrition Information
Show Details
Serving
1piece
Calories
325kcal
(16%)
Carbohydrates
30g
(10%)
Protein
27g
(54%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
78mg
(26%)
Sodium
1802mg
(75%)
Potassium
517mg
(11%)
Fiber
0.3g
(1%)
Sugar
21g
(42%)
Vitamin A
32IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 325kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 1802mg | 75% |
| Potassium | 517mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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