Name: Hawaiian Shoyu Chicken
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: 2 ½ pounds bone-in, skin-on chicken thighs; 1 cup soy sauce (low-sodium); 1 cup water; ¾ cup brown sugar; 5 cloves garlic, minced; 1 small piece (about 2 inches) fresh ginger, sliced; 2 green onions, chopped (plus more for garnish); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)

Hawaiian Shoyu Chicken

There are a few dishes that truly feel like a hug on a plate, and Hawaiian Shoyu Chicken is one of them. I still remember the first time I made it—on a busy weekday evening when I needed something comforting yet effortless. I had come across the recipe from a dear friend who grew up in Hawaii, and her stories of home-cooked meals around the family table resonated deeply with me. Naturally, I had to try it for myself.

What drew me in was how simple the ingredients were—nothing fancy, just pantry staples working together to create something absolutely magical. The first time I set the pot down on the table, the savory-sweet aroma filled the kitchen, and my family was instantly intrigued. One bite in, and everyone was hooked. The chicken was unbelievably tender, the sauce rich and flavorful, and the smiles around the table said it all.

What I love most about this dish is how accessible it is. Whether you’re a seasoned cook or just starting out, Shoyu Chicken is incredibly forgiving and endlessly satisfying. Plus, it makes the best leftovers—if you’re lucky enough to have any! It’s become a staple in our house for busy nights when I want something that feels special but doesn’t require hours in the kitchen. Trust me, once you try it, you’ll wonder how you ever lived without it.

Questions I Often Get Asked About This Recipe

Can I use chicken breasts instead of thighs?
Absolutely! However, for the most authentic and tender results, I recommend bone-in, skin-on chicken thighs. Breasts tend to cook faster and can dry out more easily.

What is “shoyu”?
Shoyu is simply the Japanese word for soy sauce. In this dish, it refers to a combination of soy sauce, sugar, and other seasonings that create that signature savory-sweet glaze.

Can I make this in a slow cooker?
Yes! Just place all the ingredients in the slow cooker and cook on low for 6 hours or high for 3 hours. The chicken will be fall-apart tender.

What should I serve with Shoyu Chicken?
Steamed white rice is the classic pairing, but it’s also amazing with brown rice, quinoa, or even a crisp side salad for something lighter.

Can I make it ahead of time?
Definitely! In fact, the flavors deepen beautifully overnight. Just reheat gently on the stove or in the microwave, adding a splash of water if needed.

What You Need to Make Hawaiian Shoyu Chicken

Ingredients:

2 ½ pounds bone-in, skin-on chicken thighs

1 cup soy sauce (preferably low-sodium)

1 cup water

¾ cup brown sugar

5 cloves garlic, minced

1 small piece (about 2 inches) fresh ginger, sliced

2 green onions, chopped (plus extra for garnish)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)

Special Equipment:

Large Dutch oven or heavy-bottomed pot

Ladle or spoon for basting

Optional: slow cooker if using an alternative cooking method

How to Make Hawaiian Shoyu Chicken

Prepare the Chicken: Pat the chicken thighs dry with paper towels to help them brown better.

Sear the Chicken: Heat sesame oil in a large pot over medium heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.

Make the Sauce: In the same pot, combine soy sauce, water, brown sugar, garlic, ginger, and rice vinegar. Stir well to dissolve the sugar.

Simmer the Chicken: Return the chicken to the pot, skin-side up. Bring to a gentle simmer. Cover and cook for about 30 minutes, occasionally basting the chicken with the sauce.

Optional Thickening Step: If you prefer a thicker sauce, mix the cornstarch and water in a small bowl. Stir it into the pot and simmer uncovered for 5 more minutes until thickened.

Garnish and Serve: Sprinkle with chopped green onions before serving. Serve hot over steamed rice.

Tips for Making the Best Hawaiian Shoyu Chicken

Use Bone-In Thighs:
They stay moist and flavorful, absorbing all that delicious sauce.

Low-Sodium Soy Sauce is Key:
Regular soy sauce can make the dish too salty, so opt for low-sodium and adjust later if needed.

Don’t Rush the Simmer:
Letting the chicken simmer slowly ensures it becomes melt-in-your-mouth tender.

Fresh Ginger Makes a Difference:
Don’t skip the fresh ginger—it adds a subtle warmth that dried ginger just can’t match.

For Extra Flavor:
Marinate the chicken in the sauce for a few hours or overnight before cooking if you have time.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe was so easy to follow, and my family LOVED it! Definitely going into our weekly rotation.” — Emily T.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a busy weeknight. The chicken was tender and the sauce was divine. Next time I’ll double the batch for leftovers.” — Michael R.

⭐️⭐️⭐️⭐️ “Really tasty, but I added a bit of chili flakes for a hint of spice. Will definitely make again!” — Samantha W.

⭐️⭐️⭐️⭐️⭐️ “Just like the Shoyu Chicken I had when I visited Hawaii. Absolutely delicious and nostalgic.” — Karen L.

⭐️⭐️⭐️⭐️ “Good flavor but a little sweet for my taste. I might cut back on the sugar next time.” — Daniel P.

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