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A close-up of delicious Hawaiian Shoyu Chicken served over a bed of white rice and garnished with fresh green onions.
Reda

Authentic Hawaiian Shoyu Chicken

A classic Hawaiian comfort food, this Shoyu Chicken recipe features tender, juicy chicken thighs braised in a savory and sweet soy-ginger sauce until it falls off the bone. Perfect for a weeknight dinner served over rice!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Shoyu Chicken
  • 3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 1 cup shoyu Japanese soy sauce, preferably low-sodium
  • 1 cup water
  • 1 cup brown sugar lightly packed
  • 1/4 cup mirin sweet Japanese rice wine
  • 4 cloves garlic minced
  • 2 inch piece fresh ginger peeled and grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for the slurry
For Garnish
  • 2 green onions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large pot or Dutch oven
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Sauce
  1. In a large mixing bowl, whisk together the shoyu (soy sauce), 1 cup of water, brown sugar, mirin, minced garlic, and grated ginger until the sugar is mostly dissolved. Set aside.
Cook the Chicken
  1. Arrange the chicken thighs in a single layer in a large pot or Dutch oven. Pour the prepared shoyu sauce mixture evenly over the chicken.
  2. Bring the sauce to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes. Turn the chicken thighs halfway through the cooking time to ensure they cook evenly.
  3. The chicken is done when it is very tender and the internal temperature reaches at least 165°F (74°C).
Thicken the Sauce and Serve
  1. Carefully remove the cooked chicken thighs from the pot and set them aside on a plate. Skim any excess fat from the surface of the sauce if desired.
  2. In a small bowl, mix the cornstarch and 2 tablespoons of cold water to create a slurry. Make sure there are no lumps.
  3. Bring the sauce in the pot to a gentle simmer. Slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, for 1-2 minutes until the sauce has thickened to a glaze-like consistency.
  4. Return the chicken to the pot and gently toss to coat with the thickened sauce. Alternatively, you can plate the chicken and pour the sauce over it.
  5. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and a side of macaroni salad.

Notes

For a deeper flavor, marinate the chicken in the shoyu mixture for at least 4 hours or overnight in the refrigerator before cooking. To get a little char, you can sear the chicken thighs skin-side down for a few minutes before adding the sauce and simmering. Store leftovers in an airtight container in the refrigerator for up to 4 days.