If you’ve ever wished to bring a burst of sweet, savory, and utterly comforting flavors to your dinner table, you’re in for a treat with this Hawaiian Shoyu Chicken Recipe. This dish is a dazzling harmony of tender chicken thighs bathed in a luscious soy and brown sugar glaze, infused with aromatic ginger and garlic. Whether you’re craving a family-friendly meal or something irresistibly tasty to impress guests, this recipe promises an explosion of island-inspired goodness that’s both simple to prepare and deeply satisfying.
Ingredients You’ll Need
Every ingredient in this Hawaiian Shoyu Chicken Recipe plays a crucial role in building layers of flavor, texture, and that gorgeous caramelized color we can’t resist. The simplicity of the ingredients makes it easy to find them in any kitchen, yet the result tastes like a special occasion.
- Neutral oil: A mild oil like vegetable or canola helps crisp the chicken skin beautifully without overpowering the other flavors.
- Bone-in, skin-on chicken thighs: These provide juicy, tender meat and crispy, golden skin—essential for authentic texture.
- Kosher salt: Elevates the chicken’s natural flavor and helps render the skin perfectly crisp.
- Fresh ginger: Thinly sliced, it adds a warm, zesty brightness that balances the sweetness and soy.
- Garlic cloves: When sautéed, garlic infuses the sauce with a deep, aromatic savory note.
- Light brown sugar: This sweetener gives the sauce its signature caramel warmth and sticky glaze.
- Reduced-sodium soy sauce: Adds umami richness and saltiness, with a preference for Aloha brand for authentic Hawaiian flavor.
- Water: Used to adjust sauce consistency and help dissolve the sugar evenly.
- Cornstarch: Mixed with water to thicken the glaze to a silky finish.
- Scallion (optional): Thinly sliced to add a pop of fresh green color and subtle onion flavor as a garnish.
How to Make Hawaiian Shoyu Chicken Recipe
Step 1: Cook Chicken
Start by swirling the neutral oil in a large, deep skillet or Dutch oven. Season your chicken thighs generously with kosher salt, then arrange them skin side down in the cold pan. The secret to perfectly crispy skin is to cook the chicken undisturbed over medium heat for about 10 minutes until that skin turns golden and crackly. Then flip the thighs for just 1–2 minutes on the other side before removing to a plate. This cooking technique locks in moisture and gives the chicken the impressive texture that you’ll love.
Step 2: Sauté Aromatics and Make Sauce
Using the same skillet, sauté the thinly sliced ginger and garlic over medium heat just until they’re fragrant—this quick step wakes up those flavors and sets the stage for the sauce. Next, stir in the light brown sugar, soy sauce, and half a cup of water. Mix them until the sugar is completely dissolved, creating a rich and shiny base for the chicken. Return your browned chicken back to the skillet with the skin side facing up to soak in all those wonderful juices.
Step 3: Simmer Chicken
Bring your skillet to a boil over medium-high heat and then reduce the heat to medium-low to gently simmer this savory dish. Cover the skillet and let the chicken cook through until it reaches an internal temperature of 165°F. This usually takes between 13 and 18 minutes. The slow simmer allows the chicken to absorb the sweetness and umami flavors while staying juicy and tender.
Step 4: Reduce Sauce
Once your chicken is cooked, transfer it to a clean plate and focus on the sauce. Boil it over medium-high heat, then turn it to medium-low and let it simmer for 2–3 minutes. This intensifies the sauce’s flavor and thickens it slightly to that perfect rich, deep brown glaze.
Step 5: Thicken Glaze and Finish
In a small bowl, whisk together the cornstarch with the reserved tablespoon of cold water until smooth. Add this mixture back into your skillet and stir vigorously until the sauce thickens delightfully, about a minute. Finally, toss the chicken in the skillet so every piece gets coated in the sticky, flavorful glaze. If you have scallions on hand, sprinkle them over for a fresh, colorful finish.
How to Serve Hawaiian Shoyu Chicken Recipe
Garnishes
Adding thinly sliced scallions is a classic garnish that brings both a vibrant green hue and a subtle onion sharpness that lifts the dish beautifully. For an extra touch, you can sprinkle toasted sesame seeds or even a few crushed macadamia nuts for crunchy texture and a hint of nuttiness.
Side Dishes
This dish pairs wonderfully with steamed white jasmine rice or sticky sushi rice to soak up all that luscious sauce. For a touch of freshness, serve alongside lightly pickled vegetables or a simple cabbage slaw with a touch of lime. You can also elevate your meal with some grilled pineapple to emphasize that tropical Hawaiian vibe.
Creative Ways to Present
For a fun presentation, serve your Hawaiian Shoyu Chicken Recipe on a banana leaf or in a bento-style box with perfectly arranged sides. You can also chop the chicken and toss it into a rice bowl topped with avocado slices, shredded carrots, and a drizzle of spicy mayo for a modern twist that’s perfect for casual lunches or dinners.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Shoyu Chicken Recipe should be cooled to room temperature and stored in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing you to enjoy the flavorful magic again with minimal effort.
Freezing
If you want to save the chicken for a longer period, freezing is a good option. Place the cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium-low heat to prevent drying out. Add a splash of water if the sauce feels too thick. Alternatively, use a microwave on medium power, stirring midway to heat evenly while preserving the chicken’s tender texture and luscious glaze.
FAQs
Can I use boneless chicken thighs for this Hawaiian Shoyu Chicken Recipe?
Absolutely! While bone-in, skin-on thighs offer the best flavor and texture, boneless thighs work well for a quicker cooking time—just be careful not to overcook them to keep the meat juicy.
Is it necessary to use brown sugar in this recipe?
Brown sugar is key for that authentic caramelized sweetness and depth of flavor. You could use a light touch of white sugar if necessary, but brown sugar’s molasses content adds a richer flavor you won’t want to miss.
Can I substitute regular soy sauce instead of reduced-sodium?
Yes, but keep in mind regular soy sauce is saltier, so consider reducing the added salt when seasoning your chicken to keep the dish balanced and not overly salty.
What can I do if I don’t have Aloha soy sauce?
If you don’t have Aloha brand soy sauce, any good-quality reduced-sodium soy sauce will work. The key is choosing one that’s smooth and not too harsh in flavor to preserve the dish’s delicate balance.
How do I get extra crispy chicken skin?
Pat your chicken skin dry before seasoning and make sure your pan is hot before adding the chicken skin side down. Cook the skin gently without moving the pieces until beautifully golden and crisp before flipping.
Final Thoughts
This Hawaiian Shoyu Chicken Recipe is more than just a meal—it’s a little island escape made right in your own kitchen. The harmony of sweet and savory flavors, the tender, juicy chicken, and that gorgeous glaze make every bite worth sharing. I encourage you to try making this dish soon; it’s guaranteed to become one of your go-to favorites, bringing a sunny Hawaiian vibe to any day of the week.
Print
Hawaiian Shoyu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Shoyu Chicken recipe features tender, bone-in chicken thighs cooked to crispy perfection with a flavorful glaze made from soy sauce, brown sugar, ginger, and garlic. The dish is simmered to juicy tenderness and finished with a thickened savory sauce, offering a sweet and salty taste reminiscent of classic Hawaiian comfort food.
Ingredients
Chicken
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Sauce and Aromatics
- 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
- Cook Chicken: In a large, deep skillet or Dutch oven, swirl the neutral oil to coat the bottom. Season the chicken thighs all over with kosher salt and arrange them in the cold skillet with skin side down. Cook over medium heat undisturbed until the skin is golden and crispy, about 10 minutes. Flip the chicken and cook for an additional 1-2 minutes more. Then transfer the chicken to a plate.
- Sauté Aromatics and Make Sauce: In the same skillet over medium heat, add the sliced ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the light brown sugar, reduced-sodium soy sauce, and 1/2 cup of water, mixing until the sugar dissolves. Return the chicken to the skillet, placing it skin side up.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low, cover the skillet, and simmer the chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, about 13-18 minutes.
- Reduce Sauce: Transfer the cooked chicken to a clean plate. Increase heat to medium-high and boil the remaining sauce. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and turns a deep brown color, about 2-3 minutes.
- Thicken Glaze and Finish: In a small bowl, whisk the cornstarch with the remaining 1 Tbsp. cold water to make a slurry. Stir this mixture into the sauce and cook for about 1 minute, until thickened. Return the chicken to the skillet and toss to coat evenly in the glaze. Garnish with thinly sliced scallions if desired. Serve hot.
Notes
- Using bone-in, skin-on chicken thighs ensures juicy meat with crispy skin.
- Reduced-sodium soy sauce helps control the saltiness of the dish; adjust seasoning as needed.
- Ginger and garlic add aromatic depth essential to the classic Hawaiian flavor profile.
- The sauce is thickened with cornstarch for a shiny, clingy glaze that coats the chicken perfectly.
- For extra flavor, allow the chicken to marinate briefly in the sauce before cooking (optional).
- Serve over steamed white rice or alongside sautéed vegetables for a full meal.
