My earliest memories of shoyu chicken are that from my elementary school cafeteria. I remember I loved the flavor and thought Mrs. Kim was a great cook. We used to have it on Fridays for the most part. You could say I liked eating lunch in school, back before lunches were pre-packaged. Of course through the years I’ve had several different types of shoyu chicken, there are a lot of different variations out there, and this is no exception. This is my variation, slightly sweeter than some saltier ones I’ve had in the past. The recipe is similar to a teriyaki sauce but less sugar and no garlic.
10-12 Chicken Drumsticks
¾ C Shoyu
3 T. Splenda Granulated Sugar
1 T. Minced Ginger
1 tsp. Mirin
2 tsp. Sake
1 T. Chicken Bouillon + Water
Green Onions, garnish
Toasted Sesame Seeds (optional)
Combine Shoyu, Sugar, Mirin, Ginger & Sake in a bowl and mix will. In a large saucepan place chicken on medium heat, sprinkle black pepper lightly on all the pieces and pour the sauce mixture in. Cover and let cook for 3-5 minutes, turn and cook for another 3-5 minutes.
Combine chicken bouillon with water (about ¼ C). Slowly add to chicken while it’s cooking. Cook for about 30-45 minutes until most of the liquid is boiled off and the chicken is cooked in the center. Be sure to flip and baste the chicken with the sauce to coat.
Plate and pour excess sauce (should be nice and think) on the chicken or place on the side (for rice!) and garnish with green onions (and sesame seeds if you like). Serve hot with rice.
*TIP: Make it ahead of time and let it cool. Place drumsticks in a baking dish and refrigerate until you’re ready to eat. Bake for 375 for 20 minutes until skin is nice and crispy. Garnish with green onions and toasted sesame seeds