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
Scale
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.
