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Hawaiian shoyu chicken is sure to transport you to sunny skies. Made by simmering chicken thighs in an aromatic broth of soy sauce, ginger, garlic, and brown sugar, it’s bright and bursting with umami goodness.
“Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty, nuanced flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs, and vegetables, and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is a more easily accessible brand that works just as well.
What To Serve With Shoyu Chicken
This saucy chicken begs to be served with rice, of course, but sautéed bok choy, thick udon noodles, or stir-fried vegetables are all great accompaniments, too.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Chicken Thighs for the Win
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1/2 cup shoyu soy sauce
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1/3 cup packed light brown sugar
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4 small cloves garlic, finely chopped
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1 (3-inch) piece fresh ginger, peeled and finely grated
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1 3/4 cups unsalted chicken stock, divided
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4 bone-in, skin-on chicken thighs (about 2 pounds total)
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2 1/2 tablespoons cornstarch
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Sliced scallions, optional
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Whisk together the sauce:
In a medium Dutch oven or a large, high-sided, heavy-bottomed skillet, whisk the shoyu, brown sugar, garlic, ginger, and 1 1/2 cups of stock until the sugar dissolves, about 30 seconds.
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Cook the chicken:
Add the chicken thighs, skin-side down, and bring to a boil, undisturbed, over medium-high heat. Reduce the heat to medium-low, cover with a lid, and simmer, turning the chicken halfway through, until it is tender and a thermometer inserted into the thickest portion registers 165°F, 25 to 30 minutes. Remove from the heat.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
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Broil the chicken (optional):
Using tongs, remove the chicken and place it on a large-rimmed baking sheet, skin-side up. If desired, preheat the oven to broil with a rack about 6 inches from the heat source. Broil the chicken until the skin is golden brown and crisp, about 3 minutes.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
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Thicken the sauce:
In a small bowl, whisk the cornstarch and remaining 1/4 cup of stock until well combined. Add the cornstarch mixture to the shoyu mixture in the Dutch oven and whisk to combine.
Bring the sauce to a boil over medium heat, stirring often. Boil, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 minute. Return the chicken, skin-side up, to the Dutch oven and spoon the thickened sauce over it. Garnish with scallions, if desired, and serve.
Store leftovers in an airtight container in the fridge for up to 4 days.
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Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
| Nutrition Facts (per serving) | |
|---|---|
| 445 | Calories |
| 22g | Fat |
| 23g | Carbs |
| 42g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 445 |
| % Daily Value* | |
| 22g | 28% |
| Saturated Fat 7g | 33% |
| 206mg | 69% |
| 2056mg | 89% |
| 23g | 8% |
| Dietary Fiber 0g | 1% |
| Total Sugars 15g | |
| 42g | |
| Vitamin C 1mg | 7% |
| Calcium 51mg | 4% |
| Iron 2mg | 13% |
| Potassium 601mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.