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Fried Shoyu Chicken

Growing up, shoyu chicken was one of my favorite dishes.  It was a staple in my house.  This is not the exact way my mom showed me how to make it.  I wanted to make it a little different and this is what I came up with.

I sous vide the chicken so the end product would have the texture like fried chicken.  You can cook this recipe on the stove, it will have a different texture.  It’s good made in the pot, sous vide, and fried.  

I hope you try to recreate this and enjoy it as much as I did. Take a picture, post and tag me and use #cookingwithclay.  

E'ai ka kou!!! (let’s eat)


  • 6 chicken thighs

  • 2 cups shoyu (soy sauce)

  • 2 cups water

  • 2 cups sugar

  • 1 each green onion, chopped

  • 1 clove garlic

  • 2 slices ginger

  • corn starch (to make a slurry and thicken the sauce)

  • 2.5 cups flour

  • .5 cup potato flour

  • 2 eggs


  • start your immersion circulator to 75 degrees celsius.

  • make the sauce.  combine the water, shoyu and sugar.  mix well.

  • in the zip lock bag, put the chicken in there, single layer. add some of the sauce to the bag. fill it about half way up the bag.

  • add the green onion, garlic and ginger to the bag. put the bag in water, leave part of the top open, get most of the air out.  seal the bag

  • cook the chicken for 1 hour and 20 minutes.

  • cool the chicken in the bag.

  • once cooled, separate the liquid from the chicken.  pat the chicken dry.

  • in your pot add oil half way up and heat to 350 degrees fahrenheit.

  • make the flour mixture, combine both flours.

  • scramble the egg, add a touch of water.

  • bread the chicken; flour, egg and back to flour.  

  • then fry until golden brown.

  • the cooking liquid, bring to a boil.

  • thicken to your liking (with a cornstarch slurry).  strain.  

  • put over the chicken and enjoy.

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