Shoyu Chicken

Shoyu Chicken

September: National Chicken Month

Shoyu (soy sauce) chicken is considered a comfort food in Hawaii, whether served as a plate lunch or as one of the main dishes at a luau or banquet buffet. This slightly sweet Japanese-inspired recipe was adapted from Islander’s intermediate school’s home economics class. It is so easy to cook—even an eighth grader can do it (Islander’s family and friends often refer to this dish as “the eighth grade chicken”)! Make shoyu chicken for a simple celebration of National Chicken Month.

Recipe

Ingredients

  • 4-6 chicken thighs
  • ¾ cup soy sauce (we used Aloha Shoyu brand)
  • ½ cup brown sugar (we used C&H brand golden brown)
  • ½ cup water
  • 1 garlic clove
  • 1 piece ginger
  • 1 stalk green onions

Directions

Peel and crush one clove of garlic. Cut about a large thumb-size piece of ginger. Half it lengthwise, then crush the ginger pieces to release the juices. Pour the soy sauce, brown sugar and water in a large pot. Add the crushed garlic and ginger. Stir and bring to a boil, then lower the heat to simmer for five minutes. Add the chicken thighs, bring to a boil, cover the pot and simmer at medium heat for 30-40 minutes.

Shoyu Chicken

During cooking time, turn the chicken over several times until evenly browned. Thinly slice the tops of the green onion. Reserve it as a garnish. Transfer the chicken pieces to a serving bowl. Skim off the grease from the sauce in the pot and discard the garlic and ginger. Pour the sauce over the chicken. Garnish with green onions. Serve hot with scoops of steamed white rice.

Shoyu Chicken

Baked Sesame Chicken Wings

Sesame Chicken Wings

September: National Chicken Month

The young kids of a Korean friend from church had requested chicken wings when we went to a potluck dinner at their apartment.  We were going to bring Korean chicken wings (see our other blog recipe post) but our deep fryer was out of service at the time. Not wanting to disappoint her sons, we found a suitable substitute—baked sesame chicken wings. Korean cuisine uses sesame seeds and oil to add a distinctively delicious flavor and aroma to a lot of their foods. Heeyoung K.’s family liked this Asian-American style dish, and we liked how easy it was to cook! Bake some simple sesame chicken wings for a potluck pleaser and for National Chicken Month.

Recipe

(Adapted from Taste of Home)

Ingredients

  • 2 tablespoons sesame oil
  • ½ cup soy sauce
  • 1/3 cup water
  • ¼ cup sugar
  • 4 green onion stalks
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ground black pepper to taste
  • 2 tablespoons sesame seeds
  • 2 ½ pounds chicken wings

Directions

Slice the green onions (tops and white parts only; discard the bottom root), chop the onion and mince the garlic cloves. Add these to the marinade by mixing together with the sesame oil, soy sauce, water and sugar. Sprinkle the marinade with black pepper and sesame seeds. Soak the chicken wings in the marinade. Cover and refrigerate preferably overnight or at least 2-3 hours, turning the chicken wings occasionally.

Sesame Chicken Wings

Transfer the chicken wings to a baking pan without the marinade. Bake uncovered in a preheated oven at 350 degrees F for half an hour. Turn the chicken wings and bake for another 15 minutes. Remove from the oven and transfer to a serving platter. Garnish with chopped green onions and sesame seeds.

Sesame Chicken Wings

Notes

  • We halved the baked sesame chicken wings recipe above. We also marinated them for two days for a stronger taste.