Growing up, shoyu chicken was one of my favorite dishes. It was a staple in my house. This is not the exact way my mom showed me how to make it. I wanted to make it a little different and this is what I came up with.
I sous vide the chicken so the end product would have the texture like fried chicken. You can cook this recipe on the stove, it will have a different texture. It’s good made in the pot, sous vide, and fried.
I hope you try to recreate this and enjoy it as much as I did. E'ai ka kou!!! (let’s eat)
6 chicken thighs
2 cups shoyu (soy sauce)
2 cups water
2 cups sugar
1 each green onion, chopped
1 clove garlic
2 slices ginger
corn starch (to make a slurry and thicken the sauce)
2.5 cups flour
.5 cup mochiko flour
start your immersion circulator to 75 degrees celsius.
make the sauce. combine the water, shoyu and sugar. mix well.
in the zip lock bag, put the chicken in there, single layer.add some of the sauce to the bag. fill it about half way up the bag.
add the green onion, garlic and ginger to the bag.put the bag in water,
leave part of the top open, get most of the air out. seal the bag
cook the chicken for 1 hour and 20 minutes.
cool the chicken in the bag.
once cooled, separate the liquid from the chicken. pat the chicken dry.
in your pot add oil half way up and heat to 350 degrees fahrenheit.
make the flour mixture. combine both flours.scramble the egg,
add a touch of water.
bread the chicken; flour, egg and back to flour.
then fry until golden brown.the cooking liquid, bring to a boil.
thicken to your liking. strain.
put over the chicken and enjoy.