Shoyu Chicken

Shoyu Chicken

Shoyu Chicken



  • 3 - 4.5lb Chicken (I use frozen or partially frozen bone in chicken thighs)
  • 1/2 cup Soy Sauce
  • 1/2 cup Dark Soy Sauce (If you don't have dark soy, use regular soy)
  • 1/2 cup Chicken broth (can substitute with water)
  • 1/4 cup Brown Sugar (If using all regular soy sauce, you may want to increase the brown sugar up to 1/2 cup)
  • 1/2 - 3/4 teaspoon Grated fresh ginger
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder (Fresh garlic can also be used)

Chicken (Optional)

  • 2 tablespoons Rice wine
  • 1/4 - 1/2 teaspoon Red pepper flakes (optional)

Glaze (Optional)

  • 2 teaspoons Cornstarch
  • 1 cup Shoyu chicken sauce

Topping (Optional)

  • 2-3 stalks green onions (optional)
  • sesame seeds (optional)


Use frozen or partially frozen chicken to help dilute the sauce as it cooks. If using fresh or defrosted chicken, add 1/2 cup additional water.


Step 1
Put all the ingredients, including the chicken into a large pot. Heat the pot on medium high until it just starts to boil. Cover and lower the heat to medium and cook for 10 minutes. *The rice wine and pepper flakes are optional and do not need to be added.*
Step 2
Flip chicken over, cover, and cook for another 20 minutes. Flip chicken over again, cover, and cook for another 10 minutes.
Step 3
Take one cup of the shoyu sauce out of the pot and put it into a small pot. Set heat to medium high. *Make sure to skim off any of the fat and just take the sauce.*
Step 4
In a small bowl, add 2 tsp. of cornstarch. Take a few spoonfuls of the hot shoyu sauce from the pot and mix it into the cornstarch to create a slurry.
Step 5
Add the cornstarch slurry to the hot shoyu sauce in the pot and stir until the sauce thickens and it lightly coats the spoon.
Step 6
Place chicken on a serving platter and spoon sauce onto chicken.
Step 7
Sprinkle with green onions and sesame seeds over the chicken for garnish (optional).