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
Scale
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
