If you’re craving a dish that perfectly balances savory, sweet, and soul-satisfying flavors, then this Hawaiian Shoyu Chicken Recipe is exactly what you need. Tender, juicy chicken thighs are simmered in a luscious soy-based glaze accented with ginger, garlic, and brown sugar, creating a mouthwatering meal that tastes like a tropical vacation on your plate. This beloved classic from the Hawaiian islands is both simple to make and incredibly rewarding — trust me, once you try this recipe, it will become a staple in your weeknight dinner rotation.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieving the classic, rich flavors and textures that make this Hawaiian Shoyu Chicken Recipe so special. Each component plays a role, from creating the crispy chicken skin to the deep, caramelized glaze that makes every bite irresistible.
- 1 Tbsp. neutral oil: Use a light oil like vegetable or canola to crisp the chicken skin without overpowering flavors.
- 2 lb. bone-in, skin-on chicken thighs: Bone-in and skin-on ensures juicy meat and a crispy finish that soaks up the sauce beautifully.
- 1 tsp. kosher salt: Simple seasoning to enhance the natural flavor of the chicken.
- 1 (2″) piece ginger, peeled and thinly sliced: Adds warmth and a subtle zing to the sauce.
- 3 garlic cloves, thinly sliced: Garlic creates depth and aromatic goodness that perfectly complements the soy.
- 1/2 cup (107 g) packed light brown sugar: Brings the signature sweet touch that balances the salty soy sauce.
- 1/2 cup reduced-sodium soy sauce (preferably Aloha): A vital ingredient for authentic shoyu flavor with less salt.
- 1/2 cup plus 1 Tbsp. water, divided: Used to regulate the sauce’s consistency.
- 2 tsp. cornstarch: To thicken the glaze into a perfect silky sauce.
- 1 scallion, light and dark green parts only, thinly sliced (optional): Adds a fresh, vibrant green garnish that brightens up the dish visually and flavor-wise.
How to Make Hawaiian Shoyu Chicken Recipe
Step 1: Cook the Chicken
Start with a cold skillet and swirl in the neutral oil to coat evenly. Pat your chicken thighs dry and season them with kosher salt all over. Arrange the chicken skin side down in the skillet without crowding. Cook undisturbed over medium heat until the skin turns a beautiful golden brown and gets crispy, which takes about 10 minutes. Flip the chicken and cook on the other side for an additional 1-2 minutes. Transfer the chicken to a plate but don’t clean the skillet just yet; you’ll be making your sauce right in there!
Step 2: Sauté Aromatics and Make Sauce
In that same skillet with all those flavorful brown bits stuck to the bottom, add your freshly sliced ginger and garlic. Stir them around for about a minute until their fragrance fills your kitchen — this step is key for building the sauce’s flavor base. Then, pour in the brown sugar, reduced-sodium soy sauce, and half a cup of water. Stir well until the sugar dissolves and everything combines into a rich sauce. Nestle the chicken back into the skillet, placing it skin side up this time, ready to soak in all that goodness.
Step 3: Simmer the Chicken
Turn the heat up to bring the sauce to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pan. Let the chicken simmer gently until fully cooked through, about 13 to 18 minutes — an instant-read thermometer should read 165°F when inserted into the thickest part of the thigh. This slow simmer infuses the meat with flavor while keeping it tender and juicy.
Step 4: Reduce Sauce
Carefully transfer the cooked chicken to a clean plate, leaving the sauce behind to do its magic. Crank the heat back to medium-high and boil the sauce, then switch to medium-low to let it simmer. Stir occasionally as it thickens and deepens in color, turning into that rich, glossy glaze you’re after, usually around 2 to 3 minutes.
Step 5: Thicken Glaze and Finish
Mix the cornstarch with the remaining tablespoon of cold water until smooth — this slurry will give your sauce that perfect shine and body. Pour it into the simmering sauce and stir for about a minute until thickened. Finally, return the chicken to the skillet and toss it gently to coat each piece in the sticky, sweet-savory glaze. If you like, sprinkle thinly sliced scallions on top for a fresh pop of color and flavor.
How to Serve Hawaiian Shoyu Chicken Recipe
Garnishes
The traditional scallion garnish is simple yet transformative, lending a fresh crunch and vibrant green color that contrasts beautifully with the glazed chicken. For a little extra flair, try toasted sesame seeds or thinly sliced chili peppers if you like a mild kick. These small touches elevate both appearance and taste, making your dish even more inviting.
Side Dishes
Hawaiian Shoyu Chicken pairs wonderfully with steamed white rice or coconut rice to soak up every bit of the rich sauce. A side of macaroni salad or stir-fried vegetables adds balance and complements the sweet and savory notes. For a lighter option, a crisp green salad with a tangy vinaigrette cuts through the richness perfectly.
Creative Ways to Present
Serve the chicken family-style on a big platter, garnished with scallions and sesame seeds, inviting everyone to dig in. Or for a casual feel, place each thigh atop a scoop of rice in a bowl, drizzle extra sauce over, and add a side of pineapple chunks for a tropical touch. Turning this recipe into sliders with soft Hawaiian rolls makes for a fun party snack that everyone will love.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Shoyu Chicken in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it great for next-day lunches or quick dinners. Keep the chicken and sauce together to ensure it stays moist and flavorful.
Freezing
You can freeze this dish for longer storage. Separate the chicken and sauce into freezer-safe containers or bags, removing as much air as possible. Frozen Hawaiian Shoyu Chicken will keep well for up to 2 months. Defrost it overnight in the fridge for best results before reheating.
Reheating
Gently reheat the chicken and sauce in a skillet over medium-low heat, stirring occasionally until warmed through. Adding a splash of water can help loosen the sauce if it’s thickened too much. Avoid the microwave if possible, as reheating on the stovetop preserves the texture and flavor better.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! While bone-in, skin-on thighs provide more flavor and juiciness, boneless chicken thighs or breasts can be used as a quicker alternative. Just adjust cooking times to avoid overcooking and drying out the meat.
What kind of soy sauce is best for this recipe?
Reduced-sodium soy sauce is recommended to keep the glaze from being too salty. Brands like Aloha Shoyu are authentic and bring a genuine Hawaiian flavor, but any good-quality light soy sauce will work well.
Can I make this recipe gluten-free?
Yes! Simply substitute the soy sauce with gluten-free tamari or coconut aminos, and double-check your other ingredients for gluten to keep it safe for gluten-sensitive diets.
Is it possible to make this dish spicy?
Definitely! Adding sliced fresh chili peppers while simmering or sprinkling chili flakes when serving will add a delightful heat. Just be mindful of balancing spice with the sweet elements of the sauce.
How long does the glaze keep its texture after cooking?
The glaze remains silky and thick for several hours after cooking but can thicken or firm up if refrigerated. Gently warm it before serving again to restore that perfect glossy finish.
Final Thoughts
This Hawaiian Shoyu Chicken Recipe is truly a gem — it brings together comforting, crave-worthy flavors with ease and a touch of island magic. Whether you’re cooking for family or friends, it’s a dish that delights every time. Give it a try and let yourself be transported to the sunny shores of Hawaii with every bite. I promise, it will quickly become one of your favorites!
Print
Hawaiian Shoyu Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Hawaiian Shoyu Chicken recipe features tender, juicy bone-in chicken thighs cooked in a sweet and savory glaze made from soy sauce, brown sugar, ginger, and garlic. The chicken is pan-seared to achieve a crispy skin, then simmered in a rich sauce until perfectly cooked. Finished with a thickened glaze and optional scallion garnish, this dish brings authentic island flavors to your dinner table in just 45 minutes.
Ingredients
Chicken and Seasoning
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Aromatics and 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
- Cook Chicken: In a large, deep skillet or Dutch oven, swirl the oil to coat the bottom. Season the chicken thighs all over with kosher salt, then arrange them in the cold skillet skin side down. Cook over medium heat without moving them until the skin becomes golden and crispy, about 10 minutes. Flip the chicken and cook for an additional 1-2 minutes. Remove the chicken from the skillet and transfer it to a plate.
- Sauté Aromatics and Make Sauce: Using the same skillet over medium heat, add the sliced ginger and garlic. Cook, stirring frequently, until fragrant, about 1 minute. Stir in the brown sugar, soy sauce, and 1/2 cup water, mixing until the sugar is fully dissolved. Return the chicken thighs to the skillet, arranging them skin side up.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low and cover the skillet. Let the chicken simmer until fully cooked and an instant-read thermometer inserted into the thickest part registers 165°F, about 13 to 18 minutes.
- Reduce Sauce: Transfer the cooked chicken to a clean plate. Increase heat to medium-high to boil the sauce in the skillet, then lower to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened and has a deep brown color, about 2-3 minutes.
- Thicken Glaze and Finish: In a small bowl, whisk together the cornstarch and the remaining 1 tablespoon of cold water. Stir this mixture into the simmering sauce and cook until thickened, about 1 minute. Return the chicken to the skillet and toss gently to coat with the glossy glaze. Garnish with sliced scallions if desired, then serve.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Make sure not to disturb the chicken while searing to ensure crispy skin.
- Adjust the brown sugar amount if you prefer a sweeter or less sweet sauce.
- Check the chicken’s doneness with a meat thermometer to ensure safety and tenderness.
- Serve over steamed rice to enjoy the flavorful sauce fully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
