How Do You Make The Hawaiian Shoyu (Soy Sauce) Chicken?
Japanese influenced chicken done the Hawaiian way. Very tasty. Combine the orange juice, orange zest, soy sauce, mirin, brown sugar, ginger, garlic, cilantro, five spice powder, and 1/2 cup water in a sauce pan. Bring to a boil. Add the chicken to the saucepan, cover. Lower heat to a simmer, 10-15 minutes. Remove the chicken from the saucepan and place in a casserole dish. Pour the liquid into a measuring cup, return 1 cup to the saucepan. Pour the remaining sauce over the chicken in the casserole dish to keep it moist. Cover dish with a lid to keep warm. In a bowl, whisk 1 tablespoon cornstarch with 2 tablespoons of water until dissolved. Pour the cornstarch mixture into the sauce in the saucepan. Boil for 2 minutes or until thicken into a glaze. Slice the chicken into 1/2″ to 1″ strips. Baste with the cornstarch glaze, serve. Good with rice.
