If you’ve ever dreamed of capturing the sweet, savory, and utterly delicious flavors of island life in one dish, this Hawaiian Shoyu Chicken Recipe is exactly what you need. Tender chicken thighs glazed in a sticky, caramelized soy sauce blend, accented with ginger and garlic, make for an irresistible meal that’s surprisingly easy to prepare. Whether you’re hosting a casual get-together or just craving a comforting dinner, this recipe brings a taste of Hawaii right to your kitchen, delivering an explosion of flavor with every bite.
Ingredients You’ll Need
This Hawaiian Shoyu Chicken Recipe uses a handful of simple ingredients that pack a punch in terms of flavor and texture. Each element plays a crucial role, from the crispy skin on the chicken thighs to the deep, caramelized glaze that coats them perfectly.
- Neutral oil: Provides the perfect base for crisping the chicken skin without adding extra flavor.
- Bone-in, skin-on chicken thighs: Juicy and flavorful, the skin crisps up beautifully and locks in moisture.
- Kosher salt: Enhances the natural flavors of the chicken and balances the sweetness in the sauce.
- Fresh ginger: Adds a warm, slightly spicy aroma that complements the soy sauce.
- Garlic cloves: Infuses the dish with fragrant depth and richness.
- Light brown sugar: Creates the perfect sweet counterpoint to the salty soy sauce and helps caramelize the glaze.
- Reduced-sodium soy sauce: The salty, umami backbone of the dish, ideally use Aloha brand for authenticity.
- Water: Helps balance and loosen the sauce for simmering and glazing.
- Cornstarch: Thickens the sauce, making it irresistibly glossy and clingy.
- Scallion: Adds a fresh, mild onion flavor and bright color as a garnish (optional but lovely).
How to Make Hawaiian Shoyu Chicken Recipe
Step 1: Crisp the Chicken Skin
Start by warming the oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs liberally with kosher salt—this is key to bringing out their flavor. Lay the chicken skin side down in the cold pan and cook undisturbed so the skin crisps up golden and delicious. This takes about 10 minutes. Flip the chicken briefly to cook the other side, then transfer the pieces to a plate to rest. This step guarantees that satisfying crunch everyone loves.
Step 2: Build the Flavorful Sauce Base
In the same skillet, toss in thin slices of fresh ginger and garlic. Stir them around until they release their aromatic fragrance—this only takes about a minute. Then add the brown sugar, soy sauce, and half a cup of water, stirring until the sugar dissolves. This combination is where the magic starts happening, creating that iconic Hawaiian shoyu glaze you’re after.
Step 3: Simmer the Chicken to Perfection
Return the chicken to the skillet with the skin side up so it doesn’t lose its crispiness. Bring the mixture to a boil over medium-high heat before reducing the heat to medium-low. Cover the skillet and let the chicken simmer, soaking up all those vibrant flavors and cooking through until an instant-read thermometer hits 165°F, usually about 13 to 18 minutes.
Step 4: Thicken the Sauce
Remove the chicken thighs and set them on a clean plate while you turn up the heat on the sauce, bringing it back to a boil. Then reduce heat and let it simmer until it thickens slightly and deepens in color, about two to three minutes. You’re building a luscious, glossy sauce that’s bursting with flavor at this stage.
Step 5: Glaze and Finish
Mix cornstarch in a small bowl with a tablespoon of cold water, then pour it into the sauce, stirring constantly until it thickens to a silky glaze in about a minute. Return the chicken to the skillet and toss to coat each piece generously. If you like, sprinkle with thinly sliced scallions for a pop of freshness and color—this little garnish really elevates the whole dish.
How to Serve Hawaiian Shoyu Chicken Recipe
Garnishes
A handful of thinly sliced scallions is a simple yet elegant garnish that brings freshness and contrasts beautifully with the rich glaze. If you want to get creative, a sprinkle of toasted sesame seeds or even some finely chopped fresh pineapple will add a delightful texture and tropical flair.
Side Dishes
Hawaiian Shoyu Chicken pairs wonderfully with steamed white rice, which is perfect for soaking up that incredible sauce. For added color and nutrition, serve with sautéed greens like bok choy or garlic spinach. A side of macaroni salad or grilled pineapple complements the meal perfectly and turns it into a full Hawaiian luau experience.
Creative Ways to Present
Serve this dish family-style on a large platter with the sauce spooned over the chicken and a mound of fluffy rice on the side. For a fun twist, stuff soft bao buns with shredded chicken and drizzle with extra glaze. You can also turn leftovers into a tasty sandwich or wrap with crisp lettuce and sliced cucumber for a fresh bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Shoyu Chicken in an airtight container and refrigerate. It will keep well for up to three days and remains just as flavorful when reheated properly. The sauce will thicken further as it cools, making for a rich, concentrated flavor in each bite.
Freezing
If you want to save the chicken for a longer period, freezing is a great option. Wrap the chicken pieces tightly in foil or place in a freezer-safe container. The sauce also freezes wonderfully, so you can reheat the dish without losing its vibrant taste. Frozen leftovers are best enjoyed within two months.
Reheating
To reheat, gently warm the chicken in a skillet over low heat, adding a splash of water if the sauce seems too thick. This method helps retain the crispness of the skin and prevents the chicken from drying out. Avoid microwaving directly to keep the texture just right.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and still absorb the sauce well, but the bone-in version tends to stay juicier and offers more flavor complexity.
Is there a recommended brand of soy sauce for this recipe?
Aloha soy sauce is preferred for authenticity, but any good-quality reduced-sodium soy sauce will work just fine and keep the dish balanced in saltiness.
Can I make this recipe gluten-free?
Yes! Simply substitute the soy sauce with a gluten-free tamari or coconut aminos to keep that savory character gluten-free.
How spicy is this Hawaiian Shoyu Chicken Recipe?
This recipe is not spicy by default, focusing on sweet and savory balance, but you can add crushed red pepper flakes or a splash of chili oil if you like a bit of heat.
What’s the best way to get crispy skin on the chicken?
Cooking the chicken skin side down in a cold pan and allowing it to crisp undisturbed is key. Avoid flipping too early or too often to achieve that perfect golden crust.
Final Thoughts
If you want to bring a little Hawaiian sunshine into your kitchen, this Hawaiian Shoyu Chicken Recipe is your golden ticket. Its incredible balance of sweet, salty, and savory flavors wrapped around tender, crispy chicken makes every meal feel special. Don’t hesitate to give it a try—you might just find it becoming a fast favorite for weeknights and special occasions alike!
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Hawaiian Shoyu Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
Description
Hawaiian Shoyu Chicken is a flavorful and tender chicken dish simmered in a sweet and savory soy-based glaze infused with ginger and garlic. Crisp-skinned chicken thighs are cooked on the stovetop and finished in a rich, caramelized sauce, making this recipe a perfect weeknight dinner inspired by Hawaiian flavors.
Ingredients
Main Ingredients
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
- 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
- Prepare and brown the chicken: In a large, deep skillet or Dutch oven, swirl 1 tablespoon of neutral oil to coat the bottom. Season the 2 pounds of bone-in, skin-on chicken thighs all over with 1 teaspoon kosher salt. Arrange the chicken skin side down in the cold skillet. Cook over medium heat without moving until the skin is golden brown and crispy, about 10 minutes. Flip the chicken and cook for another 1-2 minutes. Transfer the chicken to a plate once browned.
- Sauté aromatics and combine sauce: Using the same skillet, add the thinly sliced ginger (2-inch piece) and 3 cloves of thinly sliced garlic to the pan over medium heat. Stir constantly until fragrant, about 1 minute. Add 1/2 cup packed light brown sugar, 1/2 cup reduced-sodium soy sauce, and 1/2 cup water, stirring until the sugar dissolves completely. Return the browned chicken to the skillet with the skin side up.
- Simmer the chicken: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the skillet, and let simmer for about 13-18 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Reduce the sauce: Remove the cooked chicken to a clean plate. Increase the heat to medium-high and boil the sauce uncovered, then reduce to medium-low and simmer, stirring occasionally until the sauce thickens slightly and deepens in color, about 2-3 minutes.
- Thicken the glaze and finish: In a small bowl, whisk together 2 teaspoons cornstarch with the remaining 1 tablespoon cold water until smooth. 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 in the glossy glaze. Garnish with thinly sliced scallions if desired before serving.
Notes
- Use bone-in, skin-on chicken thighs for juiciness and crispy skin.
- To check doneness, use a meat thermometer aiming for 165°F internal temperature.
- Adjust brown sugar quantity for a sweeter or less sweet glaze.
- Serve with steamed white rice or macaroni salad for a traditional Hawaiian meal.
- Garnishing with scallions adds a fresh, mild onion flavor and color contrast.
