Crispy Shoyu Chicken
Shoyu Chicken is a plate lunch fave in Hawaii and sometimes you can even get it fried to a crisp. It’s even more amazing than it sounds, trust me.
However while I love fried foods, I’m not keen on frying at home so I came up with this baked version which I promise you is just as crispy and still has delectable shoyu chicken taste. Add a scoop of rice and a scoop of Mac Salad and it’s just like being on the islands. Crispy Shoyu Chicken so good you may never eat shoyu chicken the old fashioned way again!
Crispy Shoyu Chicken
Ingredients:
8-10 chicken thighs
1-1/2 cups all-purpose flour
salt and pepper
1 egg, beaten
1/4 cup soy sauce
2 Tablespoons mirin
Instructions:
Step 1: Preheat the oven to 375 degrees. Prep a baking sheet by lining it with foil, then placing a wire rack on top.
Step 2: Prep your ‘dipping station’ – in one shallow dish season the flour with salt and pepper and whisk together. In a second shallow dish whisk the egg with the soy sauce and mirin.
Step 3: Wash and dry the chicken. Dip the chicken into the egg mixture, then rolling it in the flour, shaking off the excess.
Step 4: Place the chicken on the wire rack prepped baking sheet. Bake for one hour.
Hi Jenn…I live in Mililani. I am loving your blog. I love your recipes and will be trying this shoyu baked chicken for sure! Thanks for sharing :o)
Until a few months ago, I’d never heard of shoyu chicken. Then a “food truck” moved to town selling itself as a Hawaiian cafe. food truck is in quotes because it doesn’t actually drive anywhere. It just sits outside of some run down shanty office. Tried their shoyu chicken because I was intrigued. Salt explosion. Not good! I was assured by others it was not a good representation. I’ll have to try this.
making this RIGHT NOW!
Jenn – thanks for the recipe…tried it last night and told people about it!
http://www.ohanafootprints.com/2011/09/just-jenn-always-has.html
This was DELICIOUS. I’m usually NOT a fan of chicken skin, but this skin was so flavorful and didn’t have a gross texture. 🙂
Jenn – This look so yummy! Can you make it with chicken breasts?
@Sweeks1980 Chicken breasts are no prob, I just prefer the flavor of thighs. Go for it!
so excited to make this and then I saw that my package of thighs is skinless and boneless. would it still work?
hi! I’m yvonne and I’m a student in Australia right now. I’ve been following your blog and trying out various recipes and really enjoyed them!! I tried the shoyu pork and it was awesome. Anyway just wanted to thank you for this recipe as well because I just cooked it tonight for my housemates. Unfortunately I didn’t have a wire rack so the bottom of the chicken wasn’t crispy but soggy flour:( But they were cooked perfectly, super tasty and I LOOOVED the crispy skin on top (I’m a total sucker for crispy skin). Also ‘felt’ healthier knowing that it’s not even fried – no oil! :O Thank you~:)
I just made this dish tonight and it turned out great! I ended up marinating the chicken in shoyu, mirin, salt, pepper, cayenne, water, garlic, onion and eggs for 6 hours, then I battered it right before baking. It was delicious! Thanks for the recipe!
wow, this was good! both my boys and my husband enjoyed it. It is true like the recipe says, you should shake off the excess flour. I was greedy, hoping that more flour would make more crunchy skin, but the extra flour just stays white and sits on top of the skin. Next time I want to try combining the JENN Citrus Chicken recipe with the oven-baking aspect of this recipe…
I’m always slow to try out recipes that I see online. So 9 months after bookmarking your post, I finally make this crispy shoyu chicken, and it was AMAZING! I’m so surprised by the flavor and how crispy it was. Thank you!
When my friend gifted me some chicken thighs, this was the first thing I thought of making. Still love this recipe. Thank you!