Try this Okinawan Shoyu Chicken recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 400F.
Trim excess fat from chicken and coat in flour. Fry until just enough to seal the surface.
Place chicken, one-layer skin side down, in a 2-4 inch deep pan.
Mix sauce then pour over chicken, lift chicken to allow sauce to pass under.
Place in oven, cover pan with loose sheet of foil.
Bake 30 minutes, turn chicken, then bake another 30 minutes.
Chicken is done when there is vey little sauce left.
Note: Adjust sauce to taste before adding water. Some like more garlic and/or giner. It's great if you can double, triple, even quadruple the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 92 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7161.9mg | 247 % | |
Potassium 283.2mg | 7 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.7g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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