Print

Easy Hawaiian Shoyu Chicken

Easy Hawaiian Shoyu Chicken - recipe card
Print Recipe

Tender chicken thighs simmered in a savory-sweet soy-based sauce with ginger and garlic, capturing the iconic flavors of Hawaiian plate lunch. The sauce reduces to a glossy glaze that coats each piece, delivering a perfect balance of salty, sweet, and umami.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs (about 6 thighs)
  • 1/2 cup low-sodium soy sauce (or regular, if preferred)
  • 1/2 cup water
  • 1/3 cup packed light brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger (from a 2-inch piece)
  • 4 cloves garlic, minced
  • 1/2 cup thinly sliced yellow onion (about half a medium onion)
  • 1 tbsp cornstarch (optional, for thicker sauce)
  • 2 tbsp cold water (if using cornstarch)
  • 2 green onions, thinly sliced for garnish

Instructions

  1. Place the chicken thighs on a cutting board and pat dry with paper towels. Trim any excess fat or skin, but leave a thin layer for moisture. Season both sides lightly with kosher salt and black pepper — go easy, as the soy sauce adds plenty of saltiness.
  2. In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, grated ginger, and minced garlic. Stir until the sugar is mostly dissolved. This is your shoyu braising liquid; the ginger and garlic will infuse the chicken as it cooks.
  3. Set a large, deep skillet or Dutch oven (12-inch/30cm or larger) over medium-high heat. Add 1 tablespoon of neutral oil (like avocado or canola) and swirl to coat the bottom. When the oil shimmers, carefully place the chicken thighs in a single layer — do not crowd; work in two batches if needed. Sear for 3-4 minutes per side, until deep golden brown. Use tongs to flip, listening for a steady sizzle throughout. Transfer the seared thighs to a plate. This browning step builds the savory crust that amplifies flavor.
  4. Reduce the heat to medium. Add the sliced onion to the pan with a splash of water or sake if the pan looks dry. Cook, stirring frequently with a wooden spoon, until the onion softens and turns translucent, about 2 minutes. Scrape up any browned bits from the bottom of the pan — those are concentrated flavor.
  5. Pour the prepared soy sauce mixture into the pan with the onions. Bring to a boil over medium-high heat, then lower the heat to medium-low to maintain a gentle simmer. The liquid should be bubbling slowly, not boiling vigorously.
  6. Return the seared chicken thighs to the pan, nestling them into the liquid. Spoon some of the sauce over the tops. Cover the pan with a lid slightly ajar to allow steam to escape, and simmer on medium-low for 20 minutes, flipping the chicken halfway through.
  7. After 20 minutes, remove the lid. The chicken should be fork-tender and the sauce slightly reduced. If you prefer a thicker glaze, prepare a cornstarch slurry: in a small bowl, stir the cornstarch with 2 tablespoons cold water until smooth. Drizzle the slurry into the simmering sauce while stirring gently, and cook for 1-2 minutes until the sauce is glossy and thickened.
  8. Remove the pan from the heat. Taste the sauce and adjust if needed: add a pinch more brown sugar for sweetness, or a splash more vinegar for tang. Remember that the sauce will concentrate further as it cools.
  9. Transfer the chicken to a serving platter and spoon the sauce over the top. Garnish with sliced green onions. Serve immediately over steamed white rice or with a side of macaroni salad for the full plate lunch experience.
  10. For leftovers, refrigerate in an airtight container for up to 3 days. To reheat, place chicken and sauce in a skillet over medium-low heat with a splash of water, cover, and warm for 5-7 minutes until heated through. The microwave works too — cover and heat at 70% power for 2-3 minutes, but the stovetop maintains better texture.

Notes

Store in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. The sauce will thicken as it cools, so it may appear thin while hot — that’s normal.

Nutrition

Keywords: shoyu chicken, Hawaiian chicken, Hawaiian shoyu chicken, easy shoyu chicken, chicken thighs, soy sauce chicken, Hawaiian plate lunch, one-pot chicken, weeknight dinner, island chicken

Find it online: https://copycatkitchenco.com/easy-hawaiian-shoyu-chicken/