Salt for the preservation of food is an historical trade good and often very expensive. Soy sauce quite possibly was a way to derive more benefit from a smaller amount of salt. Some sources say that soy sauce was introduced into Japan in the 7th century by Buddhist monks. In Japan soy sauce is called shoyu. Over the centuries the humble brining agent recipe has been emended and adapted and has become a flavoring ingredient in its own right. In Japan regional varieties developed and are available in assortment official grades and qualities. That makes for a dizzying array of about fifty distinct soy-based sauces available in Japan. You may use your own personal favorite for this recipe.
It should be noted that shoyu chicken is not unlike teriyaki chicken that uses a sweetened soy sauce. I guess the basic difference is that you are making your own version of a sweetened sauce instead of a prepared on. Shoyu chicken has become a popular dish in areas with large Japanese populations such as Hawaii and frequently shoyu chicken adopts Polynesian trappings.
Different versions of shoyu chicken are prepared by braising the chicken in the shoyu sauce and others where the chicken is marinated in the sauce and then grilled. My personal favorite is the grilling method as presented here. Perhaps it is because I just like to imagine the chicken being grilled over an open fire at a luau. I use a mix of white and dark meat to satisfy most all tastes. You may want to use brown sugar in place of the honey. I hope you enjoy…