Shoyu chicken (fried)

Name: Shoyu chicken (fried)
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 10 each chicken (boneless); 2 cup shoyu (soy sauce); 4 cup brown sugar; 2 each ginger; 9 clove garlic; 4 cup chicken broth; 2 tbsp corn starch; 2 cup all purpose flower; 1 pinch paprika; 1 pinch black pepper; 1 pinch garlic salt; 1 egg

kuuleicamanse @cook_3521925

Shoyu chicken has been a popular dish in all Hawai'i islands. growing up this was the best dinner to have of many hawaiian style dinners. The way I make my shoyu chicken I like my soup thicker so I add in a little cornstarch to give it a nice kick hope you guys enjoy! :)

kuuleicamanse @cook_3521925

Saved

Ingredients

15 mins

10 servings

10 eachchicken (boneless)
2 cupshoyu (soy sauce)
4 cupbrown sugar
2 eachginger
9 clovegarlic
4 cupchicken broth
2 tbspcorn starch
2 cupall purpose flower
1 pinchpaprika
1 pinchblack pepper
1 pinchgarlic salt
1egg

Saved

Steps

15 mins

1

Prep every thing 1st is key
2

Cut nice thin slices of the ginger, then smash the garlic cloves (do not cut them) try and leave them whole but smashed to release flavor.
3

Put stove on high heat and in a big pot boil the soy sauce and chicken broth then add in the brown sugar keep stiring. Then add the ginger and garlic cloves keep it boiling and cover the pot.
4

While that's boiling start frying you're chicken. In a bowl mix all purpose flower with paprika/blckpepper/garlicsalt and in a separate bowl crack an egg. Dip chicken in egg then flower and fry in oil on a pan.
5

When chicken is done put it into the pot and keep it at med for 30-35 mins.
6

When time is up take chicken out of soup. With a strainer, strain all ginger and garlic out of the soup. When done straining. On high heat whisk the soup and slowly add the corn starch (cornstarch pre mix with water)