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Tuesday, January 19, 2016


What is that? Spicy Shoyu Chicken and bake em!

Shoyu chicken is a favorite here in Hawaii, the way I like my shoyu chicken is not so sweet like some teri chicken. It has to have a good balance, but shoyu chicken's star ingredient is the shoyu, and not the sugar. In fact, a good shoyu chicken should be primarily just shoyu and very little sugar.

Try drizzling shoyu over your fried chicken that's not seasoned except just salt and pepper, if you are using your favorite shoyu, that chicken comes alive right? No sugar added, no ginger or garlic, straight up that shoyu did the trick, it made magic, you had a food orgasm.

In Hawaii, Aloha Shoyu rocks for everything. So let's use this one, or anyone you want.
We are going to make baked shoyu chicken with some spice.

5 lbs. thawed chicken thighs.

Soaking Liquid.
3 cups of Aloha Shoyu
1/2 cup water
2 tbsp. Sambal (more if you like it HOT!)
5 tbsp. brown sugar
3 cloves garlic smashed
3 inch ginge smashed
2 stalks of green onion minced

Soak the chicken covered overnight in the refrigerator.

When ready to bake, let the chicken warm up to room temperature for about 1 hour.

Preheat oven to 400 deg F.

Grease a large baking sheet to fit all the pieces of chicken thighs skin up.

Place in center of oven. Bake for about 45 minutes or until juices start to come out of the chicken thighs. Don't over cook, it will dry out. Remember, when it rests out of the oven it will continue to cook.

Serve with rice.


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