Hawaiian Shoyu Chicken Recipe

Introduction

Hawaiian Shoyu Chicken is a comforting, flavorful dish featuring crispy chicken thighs glazed in a sweet and savory soy sauce-based sauce. This classic recipe brings a taste of Hawaii to your home kitchen with simple ingredients and straightforward steps.

Ingredients

• 1 tbsp. neutral oil
• 2 lb. bone-in, skin-on chicken thighs
• 1 tsp. kosher salt
• 1 (2″) piece ginger, peeled, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/2 c. (107 g.) packed light brown sugar
• 1/2 c. reduced-sodium soy sauce (preferably Aloha)
• 1/2 c. plus 1 Tbsp. water, divided
• 2 tsp. cornstarch
• 1 scallion, light and dark green parts only, thinly sliced (optional)

Instructions

1. Step 1: In a large, deep skillet or Dutch oven, swirl oil to coat the surface. Season chicken all over with salt and arrange in the cold skillet skin side down. Cook over medium heat, undisturbed, until the skin is golden and crispy and easily releases from the skillet, about 10 minutes. Flip the chicken and cook just until browned on the bottom, 1 to 2 minutes more. Transfer the chicken to a plate.
2. Step 2: In the same skillet over medium heat, cook the ginger and garlic, stirring, until fragrant, about 1 minute. Add brown sugar, soy sauce, and 1/2 cup water; stir until the sugar is dissolved. Return the chicken to the skillet skin side up.
3. Step 3: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer, then cover and cook until the chicken is cooked through and an instant-read thermometer reads 165°F, about 13 to 18 minutes.
4. Step 4: Transfer the chicken to a clean plate. Bring the sauce to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and deep brown in color, 2 to 3 minutes.
5. Step 5: Meanwhile, in a small bowl, whisk cornstarch with the remaining 1 tablespoon cold water. Add this mixture to the sauce and stir until thickened to a glaze, about 1 minute.
6. Step 6: Return the chicken to the pot and toss to coat evenly in the glaze. Top with sliced scallions if using before serving.

Tips & Variations

• For extra crispiness, pat the chicken skin dry before cooking.
• Use Aloha soy sauce if available for authentic flavor, but other reduced-sodium soy sauces work well too.
• Serve with steamed white rice and a side of pineapple for a traditional Hawaiian meal.
• Substitute boneless chicken thighs if preferred, adjusting cooking time accordingly.

Storage

Store leftover Hawaiian Shoyu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they cook faster and can dry out more easily. Adjust cooking time accordingly and consider marinating briefly for extra moisture.

Is this dish spicy?

No, traditional Hawaiian Shoyu Chicken is not spicy. To add heat, you can include a pinch of chili flakes or a sliced fresh chili in the sauce while cooking.

Hawaiian Shoyu Chicken Recipe

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This Hawaiian Shoyu Chicken recipe features tender, juicy chicken thighs with crispy skin simmered in a savory and sweet soy-based glaze infused with ginger and garlic. The dish is cooked on the stovetop, allowing the flavors to meld while keeping the chicken moist and flavorful. Perfect served over rice for an authentic taste of Hawaiian comfort food.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken

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

Sauce and Glaze

• 1 (2″) piece ginger, peeled, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/2 c. (107 g) packed light brown sugar
• 1/2 c. reduced-sodium soy sauce (preferably Aloha)
• 1/2 c. plus 1 Tbsp. water, divided
• 2 tsp. cornstarch

Garnish

• 1 scallion, light and dark green parts only, thinly sliced (optional)

Instructions

1. Prepare and Sear Chicken: In a large, deep skillet or Dutch oven, swirl 1 tablespoon of neutral oil to coat the bottom. Season the chicken thighs all over with 1 teaspoon kosher salt. Arrange them skin-side down in the cold skillet and cook over medium heat without disturbing until the skin is golden and crispy and releases easily from the skillet, about 10 minutes. Flip and cook the other side just until browned, about 1 to 2 minutes more. Then transfer the chicken to a plate.
2. Cook Aromatics and Combine Sauce Ingredients: Using the same skillet, add the thinly sliced ginger and garlic over medium heat. Stir continuously until fragrant, about 1 minute. Add 1/2 cup packed brown sugar, 1/2 cup reduced-sodium soy sauce, and 1/2 cup water. Stir until the sugar is fully dissolved. Return the chicken thighs to the skillet with the skin side up.
3. Simmer Chicken: Bring the liquid to a boil over medium-high heat. Reduce heat to medium-low to maintain a gentle simmer. Cover the skillet and cook until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F, about 13 to 18 minutes.
4. Remove Chicken and Reduce Sauce: Transfer the cooked chicken to a clean plate. Bring the sauce back to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally until the sauce slightly thickens and deepens to a rich brown color, 2 to 3 minutes.
5. Thicken Sauce to Glaze: In a small bowl, whisk together 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Add the cornstarch slurry to the simmering sauce and stir for about 1 minute or until the sauce thickens to a glaze consistency.
6. Coat Chicken and Garnish: Return the chicken thighs to the skillet and toss gently to coat them evenly with the thickened glaze. Top with thinly sliced scallions, if using, before serving.

Notes

• To ensure crispy skin, do not move the chicken while searing.
• Use a thermometer to check doneness for perfectly cooked chicken.
• If preferred, substitute light brown sugar with dark brown sugar for a richer molasses flavor.
• Serve over steamed white rice or jasmine rice for an authentic Hawaiian meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Hawaiian Shoyu Chicken, soy sauce chicken, Hawaiian chicken recipe, sweet and savory chicken, easy stovetop chicken