Last Updated on July 15, 2023
If you are a fan of Classic American cuisine, then Rainbow Drive-in Shoyu Chicken is a must-try dish. This flavorful and juicy chicken dish features the classic combination of shoyu, Worcestershire sauce, vinegar, and garlic along with a few other key ingredients.
The result is an irresistible combination of sweet and savory flavors that will have your mouth watering and your stomach yearning for more.
However, making this dish isn’t always easy. It requires the right balance of ingredients, timing, and temperature to get the perfect flavor and texture.
But with our recipe card, you can easily make Rainbow Drive-in Shoyu Chicken at home. We provide all the measurements for each ingredient so that you can prepare it perfectly every time.
What Are Rainbow drive-in shoyu Chicken?
Rainbow Drive-in Shoyu Chicken is a classic American dish featuring boneless chicken thighs marinated in a savory mixture of Aloha shoyu, Worcestershire sauce, sugar, vinegar, black pepper, garlic, and ginger.
The shoyu gives the chicken a salty flavor while the other ingredients balance it out with sweetness and acidity.
This dish is usually served with steamed white rice or macaroni salad. It can also be served as an appetizer or main course. Besides, it can be served in either hot or cold form.
Where Did I First Try Rainbow drive-in shoyu Chicken?
I was first introduced to this dish when I attended an event at the renowned Rainbow Drive-in restaurant in the USA. This restaurant is famous for serving up local cuisine with a modern twist and their version of shoyu chicken was no exception.
The chicken was succulent and flavorful, and the marinade had a perfect balance of salty, sweet, and acidic flavors. It was so delicious that I decided to recreate it at home with my own version of the recipe.
It tastes like the one I had at Rainbow Drive-in and has become a favorite dish of mine. Also, it’s easy to make so I can serve it up at my own get-togethers and impress my family and friends. Besides, it’s a great way to introduce them to some classic Hawaiian cuisine.
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Ingredients
Chicken thighs: It will help to give the dish a juicy and succulent texture.
Water: This will help to keep the chicken moist while it cooks and also helps the marinade adhere to it better.
Flour: This will help to thicken up the marinade, giving it a more consistent texture.
Aloha shoyu: The shoyu is the main flavoring for the dish and will give it its classic salty flavor.
Lea & Perrins Worcestershire sauce: This will add a depth of flavor to the marinade.
Sugar: The sugar helps to balance out all the other flavors, giving it a hint of sweetness.
Apple cider vinegar: The acidity of the vinegar will help to cut through the richness of the marinade and give it a nice tangy flavor.
Black pepper: This will add some heat to the dish and help bring out all the other flavors.
Minced garlic: The garlic will give the dish an earthy flavor and aroma.
Ginger: The ginger will add a subtle hint of spiciness to the marinade that pairs nicely with the other ingredients.
Directions
Step 1
In a large bowl, combine all the marinade ingredients (Aloha shoyu, Worcestershire sauce, sugar, apple cider vinegar, black pepper, garlic, and ginger) and mix until everything is evenly combined.
Step 2
Add the chicken thighs to the marinade and turn them to coat with it. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours or overnight.
Step 3
Preheat the oven to 375°F. Remove the chicken from the marinade and lightly dredge each piece in flour. Place the chicken on a greased baking sheet in an even layer.
Step 4
Bake for 30 minutes or until cooked through and golden brown. Serve hot with steamed white rice or macaroni salad.
Cooking Tips
- Make sure to marinate the chicken for at least 4 hours or overnight for optimal flavor.
- You can also cook the chicken in a skillet over medium heat instead of baking it. Just make sure to turn the chicken often and add a few tablespoons of water halfway through cooking to prevent it from drying out.
- If you want to make the dish spicier, add a few dashes of hot sauce or Sriracha to the marinade.
- Feel free to experiment with other ingredients such as soy sauce, honey, or pineapple juice for added flavor.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have Aloha shoyu, you can substitute it with regular soy sauce. You can also use light or dark brown sugar instead of white sugar. If you don’t have apple cider vinegar, feel free to use rice wine vinegar or white wine vinegar as a substitute.
If you don’t have Worcestershire sauce, you can use fish sauce or tamari instead. Lastly, if you don’t have ginger, you can use freshly grated garlic instead.
Equipment
- Large bowl
Ingredients
- 5 pounds chicken thighs
- 3 tablespoon water
- 3 tablespoon flour
- 1 cup Aloha shoyu
- 2 1/2 tablespoon Lea & Perrins Worcestershire sauce
- 3/4 cup sugar
- 2 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon minced garlic
- 1 oz peeled ginger
Instructions
- In a large bowl, combine all the marinade ingredients (Aloha shoyu, Worcestershire sauce, sugar, apple cider vinegar, black pepper, garlic, and ginger) and mix until everything is evenly combined.
- Add the chicken thighs to the marinade and turn them to coat with it. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 375°F. Remove the chicken from the marinade and lightly dredge each piece in flour. Place the chicken on a greased baking sheet in an even layer.
- Bake for 30 minutes or until cooked through and golden brown. Serve hot with steamed white rice or macaroni salad.
Video
Notes
- Make sure to marinate the chicken for at least 4 hours or overnight for optimal flavor.
- You can also cook the chicken in a skillet over medium heat instead of baking it. Just make sure to turn the chicken often and add a few tablespoons of water halfway through cooking to prevent it from drying out.
- If you want to make the dish spicier, add a few dashes of hot sauce or Sriracha to the marinade.
- Feel free to experiment with other ingredients such as soy sauce, honey, or pineapple juice for added flavor.
Nutrition
Nutrition Information
- Serving size: 1 thigh
- Calories: 212 kcal
- Fat: 13g
- Carbohydrates: 4.6g
- Protein: 15.4g
- Sodium: 576mg
- Fiber: 0.2g
How to Store Leftover Rainbow drive-in shoyu Chicken?
Leftovers can be stored in an air-tight container and kept in the refrigerator for up to 3 days. Reheat leftovers in a 350°F oven or in a skillet over medium heat until warmed through. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this dish as long as the chicken is cooked through. Also, be sure to check the ingredients for any potential allergens and adjust accordingly.
Can I use dark meat instead of light meat?
Yes, you can definitely use dark meat such as chicken thighs or drumsticks in this recipe. Just make sure to cook it longer as dark meat tends to take a bit more time to cook.
Is this dish spicy?
This dish has a very mild flavor and the black pepper gives it a slight kick, but overall it’s not overly spicy. If you want to make it spicier, feel free to add more black pepper or some hot sauce or Sriracha.
Can I use skinless chicken thighs?
Yes, you can use skinless chicken thighs if desired. Just note that it will take less time to cook and the marinade might not stick to it as well.
Wrapping Up
Rainbow Drive-In Shoyu Chicken is an easy and flavorful dish that is sure to please. The marinade includes Aloha shoyu, Worcestershire sauce, sugar, apple cider vinegar, black pepper, garlic, and ginger for a unique flavor that can’t be beaten.
With a flavorful marinade and easy cooking method, you’ll be enjoying this tasty dish in no time! Serve it with steamed white rice or macaroni salad and your family will love it. Get creative and feel free to experiment with different ingredients for added flavor. Thank you for your time.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
