Welcome to a taste of the islands with this Hawaiian Shoyu Chicken Recipe! If you love the idea of juicy, tender chicken simmered gently in a sweet, savory glaze that hints at ginger, garlic, and the magic of shoyu (soy sauce), you’re in for a treat. This dish is pure comfort and a local favorite for good reason. Every bite transports you to Hawaii, whether it’s a family dinner, a special celebration, or a cozy weeknight meal. I’ve made this countless times for friends and family, and it never fails to win over a crowd!
Ingredients You’ll Need
The beauty of this Hawaiian Shoyu Chicken Recipe is how every simple ingredient comes together to create something unforgettable. These kitchen staples are the secret to that glossy, flavor-packed sauce and moist chicken. Here’s what you’ll need and why it matters:
- Chicken Thighs: Bone-in, skin-on thighs make the chicken ultra-juicy and flavorful as they soak up the sauce perfectly during simmering.
- Shoyu (Soy Sauce): The heart of the recipe, shoyu adds deep umami notes and beautiful color to the dish.
- Water: It balances the saltiness of the soy sauce and helps create a luscious braising liquid.
- Brown Sugar: Brings sweetness and a touch of caramel flavor, complementing the savoriness wonderfully.
- Mirin (or Rice Vinegar): Adds a gentle tang and helps tenderize the chicken, while rounding out the sauce.
- Garlic (Smashed): Infuses the dish with bold, aromatic warmth and elevates the entire flavor profile.
- Fresh Ginger (Sliced): Provides a little fresh heat and a fragrant lift you’ll notice in every bite.
- Green Onions (for garnish): The perfect sprinkle on top, giving a pop of color and a crisp, fresh bite.
- Sesame Seeds (optional, for garnish): Add a gentle nutty crunch and a lovely finishing touch.
How to Make Hawaiian Shoyu Chicken Recipe
Step 1: Build the Flavorful Sauce Base
In a large pot or Dutch oven, pour in the shoyu, water, brown sugar, and mirin. Add the smashed garlic cloves and sliced ginger. Give it all a good stir to dissolve the sugar as much as you can. Already, you’ll catch a whiff of that classic sweet-savory aroma!
Step 2: Add and Arrange the Chicken
Take your chicken thighs and nestle them, skin-side down, into the spicy-sweet pool. Make sure every piece is bathed in that gorgeous liquid—it’s the secret to tender, juicy results. No marinating required (though you totally can reading the notes below), and prep is blissfully quick.
Step 3: Bring to a Boil, then Simmer
Place your pot on the stove over medium-high heat. Let the sauce come to a gentle boil—keep an eye out for those cheerful bubbles! Once it’s boiling, reduce the heat to low, cover the pot, and let the chicken thighs simmer for 25 to 30 minutes. Flip them once halfway through so every bit gets cozy in the sauce.
Step 4: Thicken and Glaze
After the initial simmer, remove the lid and let the pot continue to simmer, uncovered, for another 10 to 15 minutes. This is when the sauce thickens up, coating each piece of chicken with a beautiful, glossy glaze. The aroma in your kitchen will have everyone circling the stove!
Step 5: Garnish and Serve
Transfer your cooked chicken onto a platter or individual plates. Ladle some extra sauce over the top—don’t be shy! Sprinkle generously with chopped green onions and, if you like, a handful of sesame seeds for a finishing touch. Serve it piping hot, either straight from the pot or over a mound of fluffy steamed rice.
How to Serve Hawaiian Shoyu Chicken Recipe
Garnishes
The final flourish makes all the difference! A scattering of fresh green onions gives brightness and color, while toasted sesame seeds add a nutty crunch. Both are beautiful against the deeply bronzed chicken, signaling that irresistible island magic is about to happen.
Side Dishes
This Hawaiian Shoyu Chicken Recipe truly shines with a side of sticky white rice to soak up all that flavorful sauce. For an extra island touch, pair it with macaroni salad, sautéed greens, or even a juicy pineapple pickle. It’s a meal that’s as comforting as it is crave-worthy!
Creative Ways to Present
For gatherings, lay the chicken and glossy sauce on a large platter, garnish lavishly, and let everyone help themselves. Try serving individual portions in bowls, layered over steamed rice and finished with your favorite pickled vegetables. Want to impress? Try popping skewered chicken thighs under the broiler for a moment to crisp the skin, then drizzle with extra sauce and top with microgreens for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
The good news is that the Hawaiian Shoyu Chicken Recipe actually tastes even better the next day! Let the chicken cool, then pack leftovers with their sauce into an airtight container. Store in the fridge for up to 3 days and let the flavors deepen overnight.
Freezing
To freeze, place cooled chicken and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. It’ll keep beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Gently reheat the chicken and sauce together in a covered saucepan over low heat, adding a splash of water if the sauce has thickened too much. For a quick fix, use the microwave in short bursts, checking to be sure it’s hot all the way through. The chicken will be just as juicy and flavorful as the day you made it!
FAQs
Can I use boneless, skinless chicken thighs or breasts instead?
Absolutely! If you’d rather skip the bones and skin, go for boneless, skinless thighs or even chicken breasts. Just keep in mind you’ll want to reduce the simmering time a bit to avoid overcooking—the sauce still works perfectly with either cut.
What’s the difference between shoyu and regular soy sauce?
Shoyu is a Japanese-style soy sauce, which tends to be lighter in color and slightly sweeter than many Chinese soy sauces. However, you can use any good-quality soy sauce for this Hawaiian Shoyu Chicken Recipe, especially if that’s what you have on hand!
Can I make the Hawaiian Shoyu Chicken Recipe in an Instant Pot or slow cooker?
Definitely! For the Instant Pot, use the sauté function to combine and heat your sauce ingredients, add the chicken, then cook on high pressure for about 12 minutes, with a natural release. For the slow cooker, simply add all ingredients and cook on low for 4 to 5 hours.
Is it necessary to marinate the chicken beforehand?
It’s not required, but if you’ve got the time and want even more flavor, let the chicken marinate in the sauce for a few hours in the fridge before cooking. This step is totally optional, but it does give the flavors extra depth!
What other sides go well with this dish?
Besides rice, try it with a classic Hawaiian macaroni salad, steamed bok choy, sweet roasted carrots, or a simple cabbage coleslaw. Anything that can soak up that tasty sauce will work beautifully.
Final Thoughts
If you haven’t made the Hawaiian Shoyu Chicken Recipe yet, consider this your invitation! With its easy prep, incredible flavor, and heartwarming history, it’s no wonder this dish is a staple in so many Hawaiian homes. Give it a try, and I promise you’ll be reaching for this recipe again and again—your kitchen might just become everyone’s new favorite island escape.
Print
Hawaiian Shoyu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
This Hawaiian Shoyu Chicken recipe is a savory and slightly sweet dish that’s bursting with flavors of soy sauce, brown sugar, and aromatic ginger. The chicken thighs are simmered in a rich sauce until tender and then served over steamed rice for a delicious meal that’s sure to become a family favorite.
Ingredients
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup shoyu (soy sauce)
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup mirin (or rice vinegar)
- 5 cloves garlic (smashed)
- 1-inch piece fresh ginger (sliced)
- 2 green onions (chopped, for garnish)
- sesame seeds (optional, for garnish)
Instructions
- In a large pot or Dutch oven, combine the shoyu, water, brown sugar, mirin, garlic, and ginger. Stir to dissolve the sugar.
- Add the chicken thighs to the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and cook for 25 to 30 minutes, flipping the chicken halfway through.
- Remove the lid and continue simmering uncovered for another 10 to 15 minutes, or until the sauce thickens slightly and the chicken is fully cooked and tender.
- Serve hot over rice, garnished with green onions and sesame seeds if desired.
Notes
- You can use boneless, skinless chicken if preferred—just reduce the cooking time slightly.
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
- Leftovers reheat well and taste even better the next day.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 14g
- Sodium: 1280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
