Learn how to make Shoyu Chicken, a classic Hawaiian plate lunch favorite inspired by Rainbow Drive-In. With tender chicken marinated in savory soy sauce and served with two scoops of rice, this dish captures the heart of Hawaiian comfort food. Discover the story behind Rainbow Drive-In and its delicious, generous portions that locals and visitors love.
Rate This Recipe:
Shoyu Chicken by Chef Chris Iwamura of Rainbow Drive In
Ever wonder how many plate lunches Rainbow Drive-In produces in one day? Today, the Kapahulu location produces over 1000 plates daily, and im in that count a number of times a week for sure. Im happy to finally bring in CEO, Chris Iwamura of Rainbow Drive-In to share their story. The late Seiju Ifuku, founder of Rainbow Drive-In was born 1915. He was raised in Okinawa and moved to Hawaii where he joined the army and learned to cook. In 1961, in the midst of major economic changes in Hawaii, he and his wife, the late Ayako Ifuku took a chance and opened Rainbow Drive-In in Kapahulu. They served 50-cent chili and rice plates, $1 BBQ beef plates, 25-cent hamburgers and 14-cent fries. Seiju and Ayako’s philosophy was to serve plates with generous portions of hearty, simple food with two scoops of rice and a side of macaroni salad at a reasonable price. This continues to be the restaurant philosophy today and is sure to be the reason for its great success. Every day, locals and visitors from around the world dine at the restaurant for big, hearty meals… the classic, Hawaii-style plate lunch. We are excited to have Chris Iwamura in the kitchen to give us some insight into their success and a few secrets to their recipes. This week its Rainbow Drive-In Chili, with all the fixins.
Ingredients
- 5 lbs BONE-IN SKIN-ON CHICKEN THIGHS
- 1 Cup ALOHA SHOYU
- 3/4 Cup SUGAR
- 2 1/2 Tbsp APPLE CIDER VINEGAR
- 1/2 tsp BLACK PEPPER
- 2 1/2 Tbsp LEA & PERRINS WORCETERSHIRE SAUCE
- 1 1/2 tsp GARLIC MINCED
- 1 Oz GINGER PEELED AND CRUSHED
- 3 Tbsp FLOUR
- 3 Tbsp WATER
Instructions
- MIX ALL OF THE SAUCE INGREDIENTS IN A SMALL BOWL
- ADD THE CHICKEN TO A LARGE SAUTE PAN OVER MEDIUM HEAT AND POUR IN THE SAUCE. BRING TO A BOIL.
- LOWER THE HEAT AND SIMMER FOR 45 MINUTES, SKIMMING OFF ANY FAT THAT RISES
- BRING TO A BOIL AGAIN AND ADD IN THE SLURRY. LOWER THE HEAT AND LET SIMMER FOR 10 MINUTES TO THICKEN
- REMOVE FROM HEAT AND ARRANGE CHICKEN IN A DEEP SERVING PLATTER AND COVER WITH THE REMAINING SAUCE
- SERVE OVER CABBAGE WITH WHITE RICE AND MACARONI SALAD. ENJOY!
- SCALED DOWN RECIPE. INTRODUCED AND CREATED BY ONE OF OUR FORMER COOKS, SUE.
Nutrition
Calories: 376kcalCarbohydrates: 19gProtein: 38gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 117mgSodium: 1264mgPotassium: 703mgFiber: 0.4gSugar: 15gVitamin A: 11IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 0.3mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!