Shoyu Chicken is an incredibly popular dish in Hawaii that is often served with two scoops of steamed rice and macaroni salad in a “plate lunch.” This recipe takes me back to my childhood and reminds me of when our school cafeteria would serve it for special occasions.
Beware that soy sauce is is not typically gluten free (it is commonly made with wheat), however it was easy to create a gluten free version of the recipe by using gluten free soy sauce. In my family, no one can notice the difference between the gluten free and gluten filled version!
This Recipe Can Be Made:
- Gluten Free
- Dairy Free
- Corn Free
- Peanut Free
- Tree Nut Free
Why I Love This Recipe:
- Quick + Easy
- Family Friendly
- Easy to Prep Ahead of Time
- Good For Leftovers
The beauty of this Gluten Free Shoyu Chicken recipe is that it requires simple ingredients, is straightforward, and full of flavor. Unlike other recipes that require you to marinade the chicken ahead of time, this recipe has you cook the chicken thighs directly in the shoyu mixture.
Celiac Pro Tip: Look for Gluten Free Soy Sauce or Tamari
Soy sauce is most commonly made with wheat that are not gluten free, so be sure to purchase gluten free soy sauce or tamari. Learn more about my favorite gluten free soy sauce brands.
Gluten Free Shoyu Chicken
Equipment
- Large Dutch Oven or Stock Pot with Lid (~6 qt)
- Whisk
- Rimmed Baking Sheet
- Foil
- Oven
- Stove
Ingredients
- 2 lbs chicken thigh, skin on (do not use chicken breast)
- 2 green onion (white and green parts, cut into 1-inch pieces)
- ½ medium maui onion (sub sweet or yellow onion)
- 1 ½ tablespoons cornstarch (sub potato starch)
Shoyu Mixture
- 1½ cups water
- ¾ cup GF soy sauce or tamari
- ½ cup brown sugar
- 2 inch fresh ginger (peeled, and thinly sliced)
- 3 cloves fresh garlic (peeled, and crushed)
Instructions
COOK THE CHICKEN
- In a dutch oven or stock pot, add all of the ingredients for the shoyu mixture and whisk to combine. Place the chicken thighs into the sauce (skin side up).
- Bring the mixture to a boil and add the maui onions and green onions. Reduce the heat to low, cover with a lid, and simmer for 30 minutes.
- After 30 minutes, flip each piece of chicken so that it is skin side down and simmer for another 30 minutes. While the chicken is cooking, whisk together 1½ tablespoons cornstarch with ¼ cup water in a small bowl, set aside.
- The chicken should be tender and a fork should easily insert into the meat. Line a rimmed baking sheet with foil. Remove the chicken thighs and place on the lined baking sheet.
PREPARE THE SAUCE
- Add the cornstarch mixture into the stock pot and cook on medium-low heat for 5 minutes or until the sauce has thickened. It should be the consistency of smooth gravy.
BROIL THE CHICKEN
- Place the oven rack ⅓ from the top of the oven. Turn on the broiler and preheat for 2-3 minutes.
- Place the rimmed baking sheet on the oven rack and broil the chicken thighs for a minute or two until the chicken turns golden brown. Be careful to keep a close eye on the chicken so that it does not burn!
- Serve the chicken with the shoyu mixture and steamed rice (optional)