Baked Shoyu Chicken Food
SHOYU CHICKEN
Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.
Provided by The Big E
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 21.7 g, Cholesterol 114 mg, Fat 12.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 3.5 g, Sodium 1304.3 mg, Sugar 18.6 g
HAWAIIAN SHOYU CHICKEN
This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
- Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
- Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
- Glaze over the chicken. Garnish with slices of green onion.
- Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
- Serve with rice, and what the heck, mac salad! Onolicious!
Nutrition Facts : Calories 677, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3
HAWAIIAN SHOYU CHICKEN
Hawaiian Shoyu Chicken is an easy chicken dish you'd get at a Hawaiian BBQ restaurant on the island that's spicy, sweet, salty and sticky in just 30 minutes!
Provided by Sabrina Snyder
Categories Main Course
Number Of Ingredients 8
Steps:
- Mix together all the ingredients in a large bowl (or large ziplock baand let marinate overnight.
- Preheat oven to 375 degrees.
- Bake in a baking pan for 30-35 minutes or until cooked through (to 165 degrees).
Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 426 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SHOYU CHICKEN
Chicken thighs marinated in a savory blend of shoyu, sugar, and ginger, baked to juicy perfection. So delicious. Add this to your dinner rotation and you'll be sure to please.
Provided by Relle
Categories Dinner
Time P1DT1h5m
Number Of Ingredients 4
Steps:
- In a large bowl, mix shoyu, sugar, and ginger.
- Place chicken in the liquid mixture and marinate in the fridge for 24-48 hours.
- Preheat oven to 350F.
- Place chicken and shoyu mixture in a 9x13 pan, cover with foil, and bake for 1 hour. Flip the chicken after 30 minutes of cooking.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 34 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 251 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SHOYU CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
- Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
SHOYU CHICKEN
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SHOYU CHICKEN WITH CHOW MEIN
I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 20
Steps:
- Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 49 g, Cholesterol 69.3 mg, Fat 18 g, Fiber 5.2 g, Protein 37.4 g, SaturatedFat 3.9 g, Sodium 1886.2 mg, Sugar 8.7 g
ORIENTAL SHOYU CHICKEN
Nice baked chicken recipe where the chicken has lots of flavour and is popular with all chicken lovers. I've passed this on to many of my friends.
Provided by franrobson
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Line baking dish with aluminum foil.
- Remove skin from the chicken and place in dish.
- Combine remaining ingredients and pour over chicken.
- Bake uncovered at 350 turning and basting every 15 minutes.
- Bake until nicely browned and juiced run clear.
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