The Classic Hawaiian Chicken I Love To Make at Home
This shoyu chicken recipe features tender chicken thighs cooked in Japanese-style soy sauce that’s spiked with brown sugar, ginger, and garlic. It’s a sweet, salty, savory taste of Hawaii that’s easy to make on a weeknight.
Hawaiian shoyu chicken is sure to transport you to sunny skies. Made by simmering chicken thighs in an aromatic broth of soy sauce, ginger, garlic, and brown sugar, it’s bright and bursting with umami goodness.
“Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty, nuanced flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs, and vegetables, and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is a more easily accessible brand that works just as well.
What To Serve With Shoyu Chicken
This saucy chicken begs to be served with rice, of course, but sautéed bok choy, thick udon noodles, or stir-fried vegetables are all great accompaniments, too.
Chicken Thighs for the Win
Whisk together the sauce:
In a medium Dutch oven or a large, high-sided, heavy-bottomed skillet, whisk the shoyu, brown sugar, garlic, ginger, and 1 1/2 cups of stock until the sugar dissolves, about 30 seconds.
Cook the chicken:
Add the chicken thighs, skin-side down, and bring to a boil, undisturbed, over medium-high heat. Reduce the heat to medium-low, cover with a lid, and simmer, turning the chicken halfway through, until it is tender and a thermometer inserted into the thickest portion registers 165°F, 25 to 30 minutes. Remove from the heat.
Broil the chicken (optional):
Using tongs, remove the chicken and place it on a large-rimmed baking sheet, skin-side up. If desired, preheat the oven to broil with a rack about 6 inches from the heat source. Broil the chicken until the skin is golden brown and crisp, about 3 minutes.
Thicken the sauce:
In a small bowl, whisk the cornstarch and remaining 1/4 cup of stock until well combined. Add the cornstarch mixture to the shoyu mixture in the Dutch oven and whisk to combine.
Bring the sauce to a boil over medium heat, stirring often. Boil, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 minute. Return the chicken, skin-side up, to the Dutch oven and spoon the thickened sauce over it. Garnish with scallions, if desired, and serve.
Store leftovers in an airtight container in the fridge for up to 4 days.
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