CookingLight diet CookingLight diet
Greg Dupree
Active Time
20 Mins
Total Time
4 Hours 20 Mins
Yield
Serves 6

Shoyu chicken is a Hawaiian plate-lunch favorite that consists of chicken marinated or simmered in shoyu, garlic, sugar, and other spices.

How to Make It

Step 1

Whisk together coconut milk and shoyu in a large bowl. Add chicken pieces, stirring until coated and submerged. Cover and chill 4 hours or overnight.

Step 2

Stir together mochiko flour, cornstarch, sesame seeds, sugar, garlic powder, ginger, salt, and pepper in a large bowl. Set aside.

Step 3

Whisk together mayonnaise, sambal, and lime juice in a small bowl. Cover and chill.

Step 4

Pour peanut oil to depth of 2 inches in a large Dutch oven over medium-high, and heat to 360°F. Using tongs, remove chicken pieces from marinade, letting excess liquid drip off, and dredge in mochiko mixture. Cook chicken, in batches, in hot oil until crispy and cooked through, about 6 to 7 minutes. Place on a plate lined with paper towels. Sprinkle with cilantro leaves, scallions, and furikake; drizzle with about 1 1/2 tablespoons of the mayonnaise- sambal sauce, and serve with remaining sauce. 

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