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Hawaiian Shoyu Chicken Recipe

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★★★★★

4.4 from 613 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/hawaiian-shoyu-chicken-recipe/