Five-Spice Shoyu Chicken Recipe
Introduction
If you’ve ever traveled to Hawaii, you might have encountered the island’s signature flavors—sweet, savory, and a little bit of spice—all perfectly blended into dishes that feel like a comforting embrace. One dish that stands out in many local kitchens is Five-Spice Shoyu Chicken, a hearty, fragrant recipe that’s inspired by traditional Hawaiian and Chinese cooking styles. This version of Shoyu Chicken, perfected over time with a few thoughtful tweaks, is just as tasty, if not better, than the beloved dish at Russell Siu’s Kaka’ako Kitchen, according to my wife (though she might be a bit biased!). With its deeply savory flavor, succulent chicken, and a touch of sweetness, this dish is bound to become a family favorite. It’s an ideal meal for a weeknight dinner, as it’s not only packed with flavor but also easy to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole chickens (cut into pieces Chinese style) | 3-4 chickens |
| Teriyaki Glaze Sauce | 2 tablespoons |
| Chinese Five Spice Powder | 2 teaspoons |
| Fresh cilantro (chopped) | 1 tablespoon |
| Red wine | 1 tablespoon |
| Soy sauce | 3 tablespoons |
| Water | 2 cups |
| Cornstarch | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 655.6 kcal |
| Fat Content | 38.2 g |
| Saturated Fat Content | 10.4 g |
| Cholesterol Content | 160.4 mg |
| Sodium Content | 6172.7 mg |
| Carbohydrates Content | 27.4 g |
| Fiber Content | 0.3 g |
| Sugar Content | 19 g |
| Protein Content | 47.2 g |
Instructions
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Prepare the Chicken
Begin by cutting up the whole chickens into pieces the Chinese way. For the drumsticks, trim the end of the bone to expose the meat. Slice each thigh in half, separate the wings into two sections, and cut the breast meat into strips across the bone. It’s easiest to do this with a heavy cleaver to ensure you get clean cuts through the meat and bone. -
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Marinate the Chicken
In a large bowl, combine the Teriyaki Glaze Sauce, Chinese five-spice powder, chopped cilantro, sesame oil (optional), red wine, and soy sauce. Stir the mixture until well blended. If you have the time, it’s highly recommended to marinate the chicken in this sauce for 12-24 hours. This will allow the flavors to deeply infuse into the meat, resulting in even more tender and flavorful chicken. -
Cooking the Chicken
Transfer the marinated chicken pieces along with the sauce into a large saucepan or wok. Add 2 cups of water to the mixture and bring it to a gentle simmer over medium heat. Stir occasionally to ensure that the chicken is evenly coated in the sauce and nothing sticks to the bottom of the pan. -
Simmer to Perfection
Cover the saucepan and let the chicken cook for at least 30 minutes, checking occasionally to make sure the chicken is cooking through. If you have the luxury of time, reduce the heat to low and cook for up to an hour for an even more tender result. The longer the chicken simmers, the more flavorful and fall-off-the-bone tender it will become. -
Final Touches
As the chicken finishes cooking, taste the sauce. If you desire a thicker consistency, you can make a cornstarch slurry by mixing 2 teaspoons of cornstarch with a small amount of water, then adding it to the sauce. Stir well and let the sauce thicken for a few minutes. -
Serve
Once the chicken is fully cooked and the sauce has thickened to your liking, remove the pot from heat. Serve the chicken hot, garnished with extra fresh cilantro if desired. It pairs beautifully with steamed white rice, which helps balance out the bold, savory sauce. This dish also makes great leftovers, as the flavors continue to meld overnight.
Tips for the Best Five-Spice Shoyu Chicken:
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Don’t Skimp on Marinating: For the best flavor, marinate the chicken for as long as possible—12-24 hours is ideal. The longer the chicken sits in the sauce, the more the flavors will penetrate, resulting in incredibly tender meat.
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Adjust the Sweetness: While Teriyaki sauce adds a pleasant sweetness, you can adjust the amount to your taste. If you like a sweeter profile, add more, or if you prefer a less sweet, more savory dish, scale it back.
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Cooking Time: Don’t rush the cooking process! Slow cooking for a longer period allows the chicken to become fall-apart tender, and the flavors in the sauce deepen as it simmers.
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Serving Suggestions: Besides rice, this dish also pairs well with steamed vegetables like broccoli, bok choy, or a simple cucumber salad to balance the richness of the chicken.
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Leftovers: This dish keeps well in the fridge for up to 3 days, and the flavors only improve as the chicken soaks up more of the sauce.
Final Thoughts
This Five-Spice Shoyu Chicken recipe is a wonderful blend of sweet and savory, with the addition of Chinese five-spice powder adding an aromatic depth that elevates the dish. It’s simple enough to make on a busy evening but packed with enough flavor to feel special. Whether you’re familiar with Hawaiian-style cooking or trying it for the first time, this dish will transport your taste buds to the islands. Just be warned—once you try it, you’ll want to make it again and again! Enjoy!
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