Best 4 Hawaiian Drumsticks Shoyu Chicken Recipes

SHOYU CHICKEN

Steps:

• Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
• Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
• Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
• Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
• Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^

HAWAIIAN SHOYU CHICKEN

Steps:

• Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
• Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
• Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
• Glaze over the chicken. Garnish with slices of green onion.
• Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
• Serve with rice, and what the heck, mac salad! Onolicious!

INSTANT POT® HAWAII-STYLE SHOYU CHICKEN DRUMSTICKS

Steps:

• Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
• Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
• Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

SHOYU CHICKEN

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.