Hawaiian Shoyu or Huli Huli Chicken (Local Boyz Copycat

• Oils & Vinegars

  • 1 tbsp canola oil

• Ingredients

  • 1 Tbsp. sesame oil
  • 3 pounds boneless / skinless chicken thighs
  • 1 large onion
  • 1 Tbsp. Knorr chicken bouillon
  • 1 tbsp. garlic powder;
  • 1 tsp. black pepper
  • ¼ tsp. red pepper flakes
  • ¼ cup brown sugar
  • ⅓ cup fresh ginger peeled and grated
  • 2 cups pineapple juice
  • 1 cup low sodium soy sauce

Found on mirlandraskitchen.com

Description

Ingredients

• 1 Tbsp. canola oil
• 1 Tbsp. sesame oil
• 3 pounds boneless / skinless chicken thighs
• 1 large onion
• 1 Tbsp. Knorr chicken bouillon
• 1 Tbsp. garlic powder
• 1 tsp. black pepper
• ¼ tsp. red pepper flakes
• ¼ cup brown sugar
• ⅓ cup fresh ginger peeled and grated
• 2 cups pineapple juice
• 1 cup low sodium soy sauce
• 1 Tbsp. canola oil
• 1 Tbsp. sesame oil
• 3 pounds boneless / skinless chicken thighs
• 1 large onion
• 1 Tbsp. Knorr chicken bouillon
• 1 Tbsp. garlic powder
• 1 tsp. black pepper
• 1/4 tsp. red pepper flakes
• 1/4 cup brown sugar
• 1/3 cup fresh ginger peeled and grated
• 2 cups pineapple juice
• 1 cup low sodium soy sauce

Directions

• In a large dutch oven type pot (preferably Le Crususet), heat canola and sesame oil over medium-high heat.
• Add the boneless/skinless chicken thighs to the oil without cutting them up. Stir as needed while the chicken browns.
• Peel onion, slice it in half and thinly slice both halves. Add that and continue to stir as needed while the chicken browns.
• Meanwhile, peel the ginger and grate it using a microplane or other grater.
• Once the chicken is browned and the onions have softened a bit add the ginger and everything else. Turn the heat down to a simmer and cook uncovered for 30-45 minutes until the meat can be shredded easily with a fork.
• Use a slotted spoon to remove the meat from the juices and shred with two forks. Place the meat in a serving bowl and add about 1 cup of the juices back into the meat. If you want it really juicy you can add some more and serve it with a slotted spoon for those that want theirs partly drained.
• Serve the chicken with any or all of the following: rice, mac salad, broccoli, soy sauce, Yoshida Gourmet Sauce, sweet chili sauce or fresh pineapple slices.
• In a large dutch oven type pot (preferably Le Crususet), heat canola and sesame oil over medium-high heat.
• Add the boneless/skinless chicken thighs to the oil without cutting them up. Stir as needed while the chicken browns.
• Peel onion, slice it in half and thinly slice both halves. Add that and continue to stir as needed while the chicken browns.
• Meanwhile, peel the ginger and grate it using a microplane or other grater.
• Once the chicken is browned and the onions have softened a bit add the ginger and everything else. Turn the heat down to a simmer and cook uncovered for 30-45 minutes until the meat can be shredded easily with a fork.
• Use a slotted spoon to remove the meat from the juices and shred with two forks. Place the meat in a serving bowl and add about 1 cup of the juices back into the meat. If you want it really juicy you can add some more and serve it with a slotted spoon for those that want theirs partly drained.
• Serve the chicken with any or all of the following: rice, mac salad, broccoli, soy sauce, Yoshida Gourmet Sauce, sweet chili sauce or fresh pineapple slices.