Recipe by ChrisMc
My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).
- 3 -4 lbs whole chickens (or chicken thighs)
- 2 cups teriyaki sauce (I use a simple sauce like Teriyaki Sauce, Teriyaki Sauce)
- 2 tablespoons Chinese five spice powder
- 1 tablespoon minced cilantro
- 1 tablespoon sesame oil
- 3 tablespoons red wine
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
Directions See How It's Made
- Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
- Do not debone chicken.
- Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
- For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
- Add sauce and chicken to large saucepan of wok and bring to a simmer.
- Cook, covered, at least 30 minutes or until chicken cooked through.
- If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
- Serve warm with rice (Also makes great leftovers).