Introduction
Shoyu Chicken is a beloved dish in Hawaiian cuisine, known for its rich, soy sauce-based marinade and tender, juicy chicken. “Shoyu” is the Japanese word for soy sauce, and this dish reflects the strong Asian culinary influence in Hawaii. Typically served with white rice and mac salad, this comfort food is easy to make and deeply satisfying. Whether you’re bringing the islands to your dinner table or reminiscing about a Hawaiian plate lunch, this recipe will hit the spot.
Ingredients
For the Chicken:
- 3 to 4 lbs bone-in, skin-on chicken thighs (about 8 pieces)
- 1 cup shoyu (soy sauce, preferably Aloha or Kikkoman)
- 1 cup water
- 1 cup brown sugar (light or dark)
- 5 cloves garlic, smashed
- 1 thumb-sized piece of ginger, sliced
- 2 green onions, chopped (plus more for garnish)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (optional, for balance)
- 1 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions & Method
Step 1: Prepare the Marinade
In a large pot or Dutch oven, combine:
- Shoyu, water, brown sugar, garlic, ginger, green onions, sesame oil, rice vinegar (if using), and black pepper. Stir until sugar is mostly dissolved.
Step 2: Add the Chicken
- Place the chicken thighs into the pot, skin-side down.
- Bring the pot to a boil over medium-high heat.
Step 3: Simmer the Chicken
- Once it reaches a boil, reduce the heat to low and simmer uncovered for about 30 to 40 minutes.
- Occasionally skim off any foam or fat that rises to the surface.
Step 4: Flip & Reduce Sauce
- Flip the chicken pieces halfway through cooking for even flavoring.
- If you’d like a thicker sauce: In the last 5 minutes, mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the sauce, and simmer until thickened.
Step 5: Serve
- Garnish with chopped green onions or toasted sesame seeds (optional).
- Serve hot over steamed white rice with Hawaiian-style mac salad or vegetables on the side.
Tips & Variations
- Boneless thighs work well too, but bone-in chicken gives more flavor.
- Let the chicken sit in the sauce for an extra 10 minutes off-heat for deeper flavor.
- Add a touch of chili garlic sauce if you like a little heat.
- Leftovers are even better the next day!