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
Scale
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.
