Shoyu chicken is a superior Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.
The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not want many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.
Pan Fried Chicken
What is Shoyu?
This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.
Poultry and soy sauce dishes are very beloved in varied Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add someone else flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.
What you will need:
2 boneless chicken breasts 2 boneless chicken thighs 1/2 cup brown sugar or honey 2 cups chicken broth 1/2 cup shoyu 1 sliver fresh ginger 1 tablespoon sake
How to make it:
Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.
Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the done dish. Serve the it garnished with green onions and with some steamed white rice.
What to Do with the Leftover Skin
You can discard the skin if you want to, else you can make a literally appetizing snack by cutting it into tiny pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a ornament or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight package for a day but then it will start to go soggy.
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