| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 teaspoons garlic puree
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/4 cups soy sauce
- 1 cup sugar
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 ounces peeled and crushed fresh ginger
- 5 pounds bone-in chicken thighs
- Flour slurry: (to thicken)
- 3 tablespoons all-purpose flour
- 3 tablespoons water
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1037 |
| Total Fat | 63 g |
| Saturated Fat | 17 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 68 g |
| Cholesterol | 370 mg |
| Sodium | 3269 mg |
Reviews
Pretty good recipe. I threw in about 5 Star Anise to give it a more Chinese flavor. if I don’t have any Anise, I use about 1/4 tsp. of Chinese 5 Spice.
Pretty good recipe. Really sweet. I would cut down sugar to 3/4 Cup of sugar. I also used skinned thighs, added one whole bell pepper and one whole anaheim pepper which gave it a more distinct robust flavor. Cooking in Instapot on poultry setting only took 15 minutes After releasing pressure, opening Instapot and skimming fat, I added broth to flour slurry and whisked and then added all contents back to Instapot for better mixing.
thanks sue this recipe rocks
made it with 2 scoops of rice and 2 scoops of mac salad
what else?
Ok, now who has a recipe for warm macaroni salad to go with it!
Used brown sugar, aloha shoyu, boneless and skinless chicken and also cornstarch like other suggested! Thing came out killaz!!! Cheeeehuuuuuu!!
Very good as written, but I just wanted to report something interesting the last time I made this. I started the recipe as written (using Aloha shoyu and really large thighs), bringing the sauce and chicken to a simmer on the stovetop. I then popped it into a 375F oven, uncovered, and cooked 1 hour, turning chicken every 15 minutes. The sauce reduced to a glaze, which I defatted, and this was fantastic! The chicken was sticky and sweet, glossy and beautiful! No need to thicken with flour, between the natural gelatin in the chicken and the reduction. Try it!
Another taste n texture recipe. A keeper!Chicken thigh lovers, sauce-on-meat lovers…even bbq lovers…try this one and make up your own mind. Delicious!Annie, Fremont, CA
This is a great recipe. Loved the garlic and ginger flavors.
Awesome and easy recipe. DO NOT use gluten-free flour but instead go right for the corn starch. Use reduced sodium soy sauce as well and the sodium is quite evident.
I am so excited!! I have looked for a recipe for Shoyu Chicken for years and no, it is not teriyaki. I lived in Hawaii in 1977 and worked at the Woolworth’s snack bar on Waikiki. The Japanese women there made the most awesome Shoyu chicken. Made with King Shoyu brand soy sauce, hence the name. Not a basted but more of a chicken cooked in soy sauce. I am anxious to try it and report back. Thank you Sue.