Hawaiian Style Shoyu Chicken
4 Servings
Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Tips & Description
Hawaiian-style shoyu chicken is a comforting island classic, simmered in a glossy soy-based sauce that’s equal parts savory and sweet. Bone-in chicken thighs are first browned to develop depth, then gently braised with garlic and fresh ginger until tender and infused with rich flavor. The sauce reduces into a beautifully balanced glaze that’s perfect spooned over warm rice.
For the best results, brown the chicken skin-side down until deeply golden before adding the sauce — this builds flavor and texture. Do not salt the chicken beforehand, as the shoyu provides plenty of seasoning. Let the sauce simmer uncovered toward the end to thicken slightly, and spoon it over the chicken just before serving. A sprinkle of green onions and sesame seeds adds freshness and contrast.
Ingredients
- 2 lb skin-on, bone-in chicken thighs (about 4 pieces)
- ½ cup shoyu (Japanese soy sauce or regular soy sauce works too—use slightly less if very salty)
- ½ cup sugar (brown sugar recommended; medium packed)
- ½ cup water
- 2 tablespoons rice vinegar
- 3 garlic cloves, smashed
- 1 (2-inch) knob fresh ginger, peeled and sliced
- 2 green onions, sliced (optional)
- 1 tablespoon sesame seeds (optional) (Note: Do not salt the chicken—this dish is already salty from the shoyu.)
Steps to Cook
1. Heat a saucepan over medium-high heat. Place chicken thighs skin-side down and brown for about 5 minutes, until the skin is deep golden.
2. In a bowl, whisk together the shoyu, sugar, water, and rice vinegar.
3. Pour the sauce mixture over the chicken in the pan. Add the smashed garlic and sliced ginger.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer with the chicken skin-side up for 10 minutes.
5. Continue simmering until the chicken is fully cooked and tender and the sauce has slightly reduced, about 10–15 minutes more.
6. Sprinkle with green onions and sesame seeds if using. Serve hot (traditionally over rice).