Shoyu Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Hawaiian
Shoyu Chicken
Description
This recipe starts with boneless chicken thighs trimmed of skin and fat, cut into manageable pieces and coated in cornstarch. After chilling, this starch coating firms up with the meat's juices, resulting in a crispy crust when fried in hot oil. The sauce combines shoyu (soy sauce), apple cider vinegar, brown sugar, stevia, honey, chili garlic sauce, roasted sesame seeds, sesame oil, and green onions, blending sweet, tangy, savory, and mildly spicy notes.
The cooking method involves frying the chicken in vegetable oil over medium-high heat, ensuring a crisp texture while keeping the inside juicy. The sauce is then added to coat the chicken pieces with a shiny glaze. The roasted sesame seeds contribute a subtle crunch and aroma.
Shoyu Chicken makes a versatile main dish that can be served with rice or noodles. Its balance of crispiness and saucy richness makes it suitable for weeknight dinners or casual gatherings.
Ingredients
- 3½ lbs chicken thighs boneless
- 3/4 cup corn starch or potato starch
- 2 tsp sesame seed optional, roasted
- ⅔ cup soy sauce also known as shoyu
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ¼ cup stevia or sugar
- 3 tbsp Chili garlic sauce or your favourite hot sauce
- 2 tbsp honey
- ⅓ cup green onions
- 1 tbsp sesame oil
- vegetable oil
Instructions
- Remove the skin and fat off the chicken thighs if they have any and chop the them into smaller pieces (about 4 pieces per thigh depending on the size).
- Dredge the chicken through cornstarch, making sure it's coated all over. place it in a bowl, cover with plastic wrap and let it sit in the fridge for about 1 hour.
- As it chills, the chicken juices will bind with the starch and create a coating around the chicken. This is an important step, because otherwise the starch will dissipate into the oil while cooking and the meat will not be as crispy.
- In a large bowl combine the shoyu, apple cider vinegar, sesame oil and add in the roasted sesame seeds, sugar, chili garlic sauce, honey and green onions and stir until well-mixed.
- Put a frying pan on high heat and add about half an inch's worth of vegetable oil to heat up.
- When the oil has heated and you're ready to cook, turn the heat down to medium/ medium-high.
- Add the chicken pieces, one at a time and stir carefully to separate the pieces. As they fry they'll begin to form a golden crust around them.
- Cook each side thoroughly for around 5-6 minutes on both sides, then when you're just about ready to take them off, turn the heat up again to brown the crust.
- Transfer into a separate dish lined with paper towels to absorb the excess oil. and dip in the shoyu sauce.
- Once they've drained, dip in shoyu sauce one piece at a time to make sure they are all evenly coated.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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