Shoyu just mean soy sauce in Japanese, but the sauce in this chicken exceeds just only soy sauce. The Hawaiian style version has many more flavors like garlic, ginger, brown sugar, and sesame seeds! This recipe is so simple to make. When I was at the food truck I had this with white rice and their traditional macaroni salad. I never would have put macaroni salad with this as a side, but it was delicious as well. Your kids will absolutely love it. I know that My family loves it! This is a type of chicken recipe that I love to introduce to people. The mix of Japanese and Hawaiian food culture is outstanding!
Check out what our friends from The Tall Girl Cooks have to say about this:
“This recipe comes from my mom. She grew up in Hawaii where you find a large mix of Asian cultures.”
This is the perfect mix of cultures to make on fantastic dish!
Ingredients
3-4 lbs. bone-in chicken thighs, skins removed and trimmed of fat
1 cup Choy soy sauce (I highly recommend the less-sodium variety)
1 cup Domino’s brown sugar
1/2 cup water
2 tsp. grated fresh ginger root (or 1 tsp. ground ginger)
1 tsp. minced garlic
1 Tbsp. sesame seeds
2 Tbsp. Argo cornstarch + 2 Tbsp. water
Sliced green onions for garnish, optional
Instructions
In a large pot, stir together the soy sauce, brown sugar, water, ginger, garlic, and sesame seeds. Add chicken thighs and stir to coat. Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally. Remove chicken to a plate and whisk in cornstarch mixture to sauce; cook for another 2 minutes. Serve chicken with sauce over white or brown rice. Garnish with green onions, if desired.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Serve with white rice.
Thanks again to The Tall Girl Cooks for this amazing recipe.
