Hawaiian Shoyu Chicken
If you’re craving a dish that’s savory, slightly sweet, and full of island comfort, Hawaiian Shoyu Chicken is the answer. This local favorite from Hawaii combines tender chicken thighs simmered in a soy-based sauce with garlic, ginger, and brown sugar for the perfect balance of flavor. The result is melt-in-your-mouth chicken coated in a glossy glaze that pairs beautifully with fluffy white rice.
This recipe is simple, hearty, and full of that home-cooked aloha spirit, making it a must-try for both weeknight dinners and gatherings with friends and family.
Ingredients
To make Hawaiian Shoyu Chicken, you’ll need:
- 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 brand)
- 1/2 cup plus 1 Tbsp water, divided
- 2 tsp cornstarch
- 1 scallion, thinly sliced (optional, for garnish)
Step-by-Step Instructions
- Prepare the chicken
In a large skillet or Dutch oven, swirl the oil to coat the bottom. Season the chicken with salt and place skin-side down in the cold skillet. Cook over medium heat, undisturbed, until the skin is golden and crispy—about 10 minutes. Flip and cook the other side for 1–2 minutes, then transfer to a plate. - Make the sauce
In the same skillet, add ginger and garlic. Cook for about 1 minute until fragrant. Stir in the brown sugar, soy sauce, and 1/2 cup of water until the sugar dissolves. Return the chicken to the pan, skin-side up. - Simmer until tender
Bring everything to a boil, then reduce heat to medium-low. Cover and let simmer until the chicken reaches an internal temperature of 165°F (about 13–18 minutes). - Thicken the glaze
Remove the chicken from the pan. Bring the sauce to a boil, then reduce to medium-low and simmer for 2–3 minutes until slightly thickened. In a small bowl, whisk cornstarch with 1 Tbsp water, then stir it into the sauce. Cook for 1 minute until it forms a glossy glaze. - Finish and serve
Return the chicken to the pan, toss to coat with the glaze, and garnish with scallions if using. Serve hot with steamed rice or your favorite sides.
Tips & Variations
- Use boneless thighs: If you prefer, substitute boneless, skinless thighs for quicker cooking.
- Make it sweeter or spicier: Add a splash of pineapple juice for extra sweetness or a pinch of chili flakes for heat.
- Meal prep friendly: This dish stores well in the fridge for up to 3 days and reheats beautifully.
- Pair it right: Serve alongside mac salad or sautéed greens for a true Hawaiian plate lunch feel.
Why You’ll Love Hawaiian Shoyu Chicken
This recipe captures everything that makes Hawaiian cuisine so comforting: simple ingredients, bold flavors, and a balance of sweet and savory. The soy-based sauce infused with garlic and ginger creates a flavor-packed glaze that coats every bite of tender chicken. Best of all, it comes together in under 45 minutes, making it both easy and satisfying.
Conclusion
Hawaiian Shoyu Chicken is more than just a recipe it’s comfort food at its finest, inspired by the flavors of the islands. Whether you’re serving it at a family dinner or enjoying leftovers the next day, this dish is sure to win hearts and taste buds alike.
Give this recipe a try and bring a little aloha spirit to your dinner table. Don’t forget to share your experience in the comments I’d love to hear how it turns out!
