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Hawaiian Shoyu Chicken Recipe

Hawaiian Shoyu Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 103 reviews
  • Author: Emily
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hawaiian

Description

Hawaiian Shoyu Chicken is a flavorful and savory dish featuring tender chicken thighs simmered in a rich soy-based sauce with ginger, garlic, and brown sugar, finished with a glossy glaze and garnished with scallions for added freshness.


Ingredients

Units Scale

For the Chicken

  • 1 Tbsp. neutral oil
  • 2 lb. bone-in, skin-on chicken thighs
  • 1 tsp. kosher salt

For the Sauce

  • 1 (2") piece ginger, peeled and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/2 cup (107 g) packed light brown sugar
  • 1/2 cup reduced-sodium soy sauce (preferably Aloha)
  • 1/2 cup plus 1 tbsp. water, divided
  • 2 tsp. cornstarch
  • 1 scallion, light and dark green parts only, thinly sliced (optional)

Instructions

  1. Cook Chicken: In a large, deep skillet or Dutch oven, swirl oil to coat. Season chicken all over with salt and arrange in cold skillet skin side down. Cook over medium heat, undisturbed, until skin is golden and crispy, about 10 minutes. Flip chicken and cook for 1-2 minutes more. Transfer to a plate.
  2. Sauté Aromatics and Make Sauce: In the same skillet over medium heat, cook ginger and garlic, stirring until fragrant, about 1 minute. Add brown sugar, soy sauce, and 1/2 cup water, stirring until sugar dissolves. Return chicken to the skillet, skin side up.
  3. Simmer Chicken: Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is cooked through and an instant-read thermometer registers 165°F, about 13-18 minutes.
  4. Reduce Sauce: Transfer chicken to a clean plate. Boil the sauce over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until slightly thickened and deep brown, about 2-3 minutes.
  5. Thicken Glaze and Finish: In a small bowl, whisk cornstarch with remaining 1 Tbsp. cold water. Add to sauce and stir until thickened, about 1 minute. Return chicken to the skillet and toss to coat in the glaze. Garnish with scallions if desired.

Notes

  • Ensure the chicken skin is crispy before flipping to prevent sticking.
  • You can use boneless chicken thighs for quicker cooking, but the flavor and texture will differ.
  • Adjust the amount of soy sauce for saltiness according to taste.
  • Best served with steamed rice and vegetables.

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 390 kcal
  • Sugar: 14 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 27 g
  • Cholesterol: 90 mg