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

Recipe by Coastal Living December 2017

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Credit: Greg Dupree

Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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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