Hawaiian Shoyu Chicken Recipe

Introduction

Hawaiian Shoyu Chicken is a deliciously savory and sweet dish that features tender, juicy chicken thighs glazed in a rich soy sauce-based sauce. This comforting recipe brings a taste of the islands to your 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 the oil to coat the bottom. Season the chicken all over with kosher 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 other side, 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 while stirring until fragrant, about 1 minute. Add brown sugar, soy sauce, and 1/2 cup water; stir until the sugar dissolves. Return the chicken to the skillet skin side up.
3. Step 3: Bring the sauce to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer, then cover and cook until the chicken is fully cooked and registers 165°F on an instant-read thermometer, 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 heat to medium-low and simmer, stirring occasionally, until slightly thickened and deep brown in color, about 2 to 3 minutes.
5. Step 5: Meanwhile, in a small bowl, whisk together cornstarch and the remaining 1 tablespoon cold water. Add this mixture to the simmering sauce and stir until thickened to a glaze, about 1 minute.
6. Step 6: Return the chicken to the skillet and toss to coat in the glaze. Garnish with sliced scallions if using, and serve.

Tips & Variations

• For extra flavor, marinate the chicken in the soy sauce and brown sugar mixture for 30 minutes before cooking.
• Use skin-on chicken breasts or drumsticks if preferred, adjusting cooking time accordingly.
• Add pineapple chunks during the simmering stage for a fruity twist.
• If you prefer a thicker glaze, add a little more cornstarch slurry gradually until desired consistency is reached.
• Serve over steamed rice to soak up the delicious sauce.

Storage

Store leftover Shoyu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to loosen the sauce if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used. Reduce the cooking time and check for doneness earlier to avoid overcooking.

What can I substitute for brown sugar?

If you don’t have brown sugar, you can use white sugar with a small amount of molasses or honey to maintain the sweetness and depth of flavor.

Hawaiian Shoyu Chicken Recipe

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This Hawaiian Shoyu Chicken recipe features tender, juicy bone-in, skin-on chicken thighs cooked in a savory and sweet soy sauce glaze infused with ginger and garlic. The chicken is pan-seared until golden and crispy, then simmered in a flavorful sauce made with brown sugar and reduced-sodium soy sauce. Finished with a glossy cornstarch-thickened glaze and optional scallions, this dish offers a perfect balance of sweet and savory flavors typical of Hawaiian cuisine.

• Author: Clara
• 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 & Glaze

• 1 (2″) piece ginger, peeled, 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

Garnish

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

Instructions

1. Prepare the skillet and chicken: In a large, deep skillet or Dutch oven, swirl 1 tablespoon of neutral oil to coat the bottom. Season 2 pounds of bone-in, skin-on chicken thighs all over with 1 teaspoon kosher salt. Arrange the chicken pieces skin side down in the cold skillet.
2. Sear the chicken: Cook the chicken over medium heat without moving until the skin turns golden and crispy and easily releases from the skillet, about 10 minutes. Flip the chicken and cook for another 1 to 2 minutes until the other side is browned. Transfer chicken to a plate and set aside.
3. Cook aromatics and build the sauce: In the same skillet over medium heat, add the thinly sliced 2-inch piece of peeled ginger and 3 garlic cloves, stirring continuously until fragrant, about 1 minute. Add 1/2 cup packed light brown sugar, 1/2 cup reduced-sodium soy sauce, and 1/2 cup water. Stir until the sugar dissolves.
4. Simmer the chicken: Return the chicken to the skillet, placing it skin side up. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer, approximately 13 to 18 minutes.
5. Remove chicken and thicken sauce: Transfer the cooked chicken to a clean plate. Increase the heat to medium-high and bring the sauce to a boil again. Reduce to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and turns a deep brown color, about 2 to 3 minutes.
6. Make the glaze: In a small bowl, whisk together 2 teaspoons cornstarch and the remaining 1 tablespoon of cold water. Stir this mixture into the sauce and cook until it thickens to a glaze consistency, about 1 minute.
7. Coat chicken and serve: Return the chicken to the skillet and toss gently to coat in the shiny glaze. Garnish with the thinly sliced scallion, if using. Serve hot.

Notes

• Use bone-in, skin-on chicken thighs for juiciness and crispy skin.
• Reduced-sodium soy sauce helps control saltiness but maintain flavor.
• Make sure to let the chicken sear undisturbed to develop a crispy skin.
• Adjust simmer time to ensure chicken reaches 165°F for safe consumption.
• Scallions add fresh color and mild onion flavor as a garnish.
• Serve over rice or steamed vegetables for a complete meal.

Keywords: Hawaiian chicken, shoyu chicken, soy sauce chicken, ginger garlic chicken, easy chicken recipe, pan-seared chicken