If you like this recipe, try Teriyaki Salmon Donburi Bowl as well! The recipe for chicken shoyu might not be on everyone’s radar and it’s a real shame because knowing how to quickly whip it up on a busy midweek night is a game changer! With tender chicken pieces simmered in a stunning marinate until the flavours have melded together, it’s a memorable dish that the whole family can get behind!
What is shoyu chicken?
A culinary staple in Hawaii, the origins of this chicken recipe can be traced to Japanese immigrants who arrived in the early 20th century. With them came their culinary techniques and ingredients, including soy sauce. In fact, shoyu means soy sauce in Japanese, which says a lot about what this dish is all about. It’s possible that it is an evolution of teriyaki chicken, which also uses soys sauce as a main ingredient. Japanese ingredients were combined with local flavours, creating this fabulous chicken dish with a fusion of Japanese and Hawaiian tastes. Shoyu chicken has become a much-loved comfort food in Hawaii and can be found at all sorts of lunch spots and gatherings of all types.
What does it taste like?
Shoyu chicken is all about the balance of salty and sweet. The first comment I got from my teenager after tasting this dish was, “Mmm, I like salty foods!” But to say “salty” is the main descriptor of this chicken recipe would be a huge understatement! As with all Japanese dishes, the taste is multifaceted. Sweet, salty, spicy and tangy, similar to what you can find in other regional dishes like my spicy peanut butter chicken. All of the above notes come from the mixture of soy sauce, mirin, garlic, ginger and brown sugar with just a hint of chilli flakes.
Serving suggestions
The obvious choice is steamed Japanese rice, which is what I cooked with a side of broccoli. That being said, any type of vegetables will do. My preference is for tasty green vegetables like green beans, bok choy, and asparagus, or a veg side dish that matches the flavours here, like Miso Roasted Carrots. Or serve with with a noodle side dish like Miso Noodles with Tenderstem Broccoli. It’s a great match of flavours and combine for a complete meal. You can also turn this chicken recipe into a ramen. How cool is that?! Here is a recipe for Shoyu Ramen to give you ideas for how to proceed.
Storage and leftovers
This is an incredibly forgiving recipe. It reheats beautifully. You can double this recipe and freeze the leftovers for another day when you don’t feel like cooking. To reheat, add a splash a water to loosen the sauce and warm in a pan over medium heat until the chicken is hot all the way through. All you’d have to do is to cook a pot of rice and steam some vegetables. So much better and healthier than ordering an Asian takeout! You can also mix up the poaching liquid a day ahead and keep it in the fridge until needed to save time on a busy midweek night.
