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Japanese Shoyu Baked Chicken Thighs, Made with Monk Fruit Sweetener

Name: Japanese Shoyu Baked Chicken Thighs, Made with Monk Fruit Sweetener
Total time: 105 min
Yield: 4 servings
Cuisine: Japan
Ingredients: 1.5kg chicken thighs; 235ml soy sauce; 235ml kOBE Monk Fruit Blend syrup; 4 cloves garlic; 1 onion; 1 tablespoon grated fresh ginger; 1 tablespoon black peppercorns; 1 tablespoon dried oregano; 1 teaspoon crushed red pepper; 1 teaspoon cayenne pepper; 1 teaspoon chili powder; spring onion

International dishesGrilled DishesJapanAbout 45 minutes, not counting 1 hour marinating

Japanese shoyu chicken is at its best when the thighs come out glossy with sauce, salty and sweet in balance. The difficulty is that chicken left too short a time in the marinade is only seasoned on the skin.

The thighs are mixed with soy sauce, syrup, garlic, onion and the whole set of dry spices, covered, and refrigerated for at least 1 hour. The marinade is kept back, reduced until it thickens, and poured over the chicken.

This batch weighs about 2.2kg, at roughly 168 calories per 100g.

Nutrition (this recipe makes 4 servings)

168.1kcal

12.4gprotein

11.5gfat

0.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes about 4 servings. Chop it into bite sized pieces, divide it between 4 plates and spoon over the rest of the sauce.

Ingredients for the batch

1.5kg chicken thighs
235ml soy sauce
235ml kOBE Monk Fruit Blend syrup
4 cloves garlic
1 onion
1 tablespoon grated fresh ginger
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
spring onion

Method

Peel the garlic, crush it and chop it finely. Peel, rinse and chop the onion. Soak the chicken thighs in lightly salted water, rinse them and drain. Chop the spring onion.
In a large bowl, mix 235ml soy sauce, 235ml kOBE Monk Fruit Blend syrup, the minced garlic, the onion, 1 tablespoon grated ginger, 1 tablespoon black peppercorns, 1 tablespoon dried oregano, 1 teaspoon crushed red pepper, 1 teaspoon cayenne pepper and 1 teaspoon chili powder. Add the chicken thighs and turn them until coated.
Cover the bowl with cling film and refrigerate for at least 1 hour.
Heat the oven to about 200C for 10 minutes.
Lift the thighs out, keeping the marinade. Lay them on a tray and roast for about 15 minutes a side until cooked through.
Simmer the reserved marinade gently until it thickens, then pour it over the roasted chicken. Scatter with spring onion and serve with white rice.

Tips

The sugar syrup comes from cooking kOBE Monk Fruit Blend with water at 1 part to 1 part until it dissolves.
An overnight marinade takes the flavor right through the chicken.
Dried oregano and cayenne powder are sold in the imported spice aisle at supermarkets.
Cayenne can be swapped for ordinary chili powder when the local market has none.
Reduce the marinade to a glaze before brushing, since raw marinade is very salty and thin.
Space the chicken out on the tray, because overlapping pieces steam where they touch rather than roast.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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