Shoyu Chicken

This recipe appears to be slightly different than the other ones here. It was passed on to me from a friend that spent a couple years in Hawaii. It does tend to be salty, so I omit the salt and use low sodium soy sauce. NOTE: I would NOT suggest skinless chicken breast, they are not flavorful enough.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 2 -3  lbs boneless skinless chicken thighs
• 2  teaspoons cornstarch
• 1  cup  kikoman low sodium soy sauce
• 1  cup sugar
• 1⁄2 cup cider vinegar
• 2  teaspoons salt (optional)
• 3  garlic cloves, minced
• 3  teaspoons ginger, freshly grated

Directions

1. Preheat oven to 350°.
2. Arrange chicken in a large baking dish, so it is all in one layer.
3. Whisk together all other ingredients. Pour sauce over chicken.
4. Cover with foil and bake 1 1/2 - 2 hours.
5. Serve with rice.