Five Spice Shoyu Chicken Recipe

Inspired by Russell Siu's Kaka'aku Kitchen's famous Five Spice Shoyu Chicken, this recipe delivers fall-off-the-bone tender chicken with a rich, savory sauce. A twist on traditional Shoyu Chicken, this recipe uses a teriyaki base enhanced with aromatic five-spice powder, cilantro, and sesame oil for an unforgettable flavor experience. Even better than the restaurant, according to my wife (who may be slightly biased...). Prepare to impress!

Prep Time 20 mins
Cook Time 50 mins
Calories 655.6 kcal
Protein 94g
Rating 3.0 (3 Reviews)
Five Spice Shoyu Chicken 34

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Five Spice Shoyu Chicken

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How to Make Five Spice Shoyu Chicken

  1. Cut up a whole chicken into 8 pieces, Chinese style (keep bones in).
  2. In a large bowl, whisk together 1 cup teriyaki sauce, 2 tablespoons five-spice powder, 1/4 cup chopped cilantro, 1 tablespoon sesame oil, 1/4 cup dry sherry or white wine, and 1/4 cup soy sauce.
  3. Add the cut-up chicken to the sauce, ensuring each piece is well coated. For maximum flavor, marinate for 12-24 hours in the refrigerator.
  4. Transfer the marinated chicken and sauce to a large saucepan or wok.
  5. Bring the mixture to a simmer over medium heat.
  6. Reduce heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through and tender. For extra tender chicken, simmer for up to 1 hour on low heat.
  7. Serve warm over rice. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

257 g

Sugar

76g

Fat

52g

Carbs

9g