Shoyu Chicken
Shoyu chicken is one of those local-style comfort dishes that always hits. This version gets a little kick from Thai chilies and then gets finished in the air fryer so the skin turns crispy, sticky, and caramelized.
Equipment
- Add the shoyu, brown sugar, garlic, ginger, green onions, and Thai chilies into a pot and mix until the sugar starts to dissolve.
- Pat dry then place the chicken thighs skin side down into the marinade.
- Bring to a boil then simmer.
- Cover and let it gently cook 30-45 minutes or until the chicken is tender and cooked through.
- Remove the chicken from the pan and place it on a rack or tray. Pat the skin dry so it crisps up better in the air fryer.
- Let the sauce simmer uncovered for a few minutes until it thickens into a glossy shoyu glaze.
- Place the chicken in the air fryer skin-side up at 400°F for 6–10 minutes, or until the skin gets crispy and caramelized @instantpotofficial
- Spoon the shoyu glaze back over the chicken and finish with extra green onions and sesame seeds.
- Serve with white rice and Mac salad.
Ingredients
- 5 Bone-in skin-on chicken thighs @costco
- 1 cup Shoyu
- 1/2 cup Brown sugar
- 2 Tbsp Minced garlic
- 2 Tbsp Chopped ginger
- 1/4 cup Chopped green onions
- 2 Tbsp Chopped Thai chilies
Notes
Sweet, salty, garlicky, a little heat, and that crispy skin from the air fryer. Save this one for your next meal!