Name: Hawaiian Shoyu Chicken Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Hawaiian
Ingredients: 3 pounds bone-in chicken thighs, skin removed if desired; 1 cup shoyu soy sauce; 1 cup water; 1/2 cup brown sugar, packed; 1/4 cup mirin or rice vinegar; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon sesame oil; 1/2 teaspoon black pepper; 2 green onions, sliced; Sesame seeds, optional

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Get ready to fall in love with the bold, sweet, and savory flavors of this Hawaiian Shoyu Chicken Recipe! It’s the kind of soul-warming dish that transports you straight to a Hawaiian kitchen, where the aromas of ginger, garlic, and soy simmer together, hugging plump chicken thighs in a glossy, caramelized sauce. The blend of simple pantry staples instantly transforms humble chicken into an island classic perfect for a cozy weeknight dinner or a festive family gathering. With each bite of succulent, tender chicken and that irresistible shoyu glaze, you’ll see why this recipe is a favorite from Hawaii to wherever you call home!

Hawaiian Shoyu Chicken Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of ingredients for this Hawaiian Shoyu Chicken Recipe, but each one truly works magic. Every addition has a purpose, building layers of taste and texture, from juicy chicken to that essential umami-rich sauce. Here’s what you’ll need and why they matter:

Chicken thighs (3 pounds, bone-in, skin removed if desired): Chicken thighs stay juicy and absorb the sauce beautifully, making every bite extra tender.
Shoyu (soy sauce, 1 cup): This is the backbone of flavor for the dish; use a good-quality Japanese-style soy sauce for authenticity.
Water (1 cup): Water balances the saltiness of shoyu and helps the chicken simmer to perfect tenderness.
Brown sugar (1/2 cup, packed): Adds gentle sweetness and helps caramelize the sauce into a glossy, delicious finish.
Mirin or rice vinegar (1/4 cup): A splash of acidity brightens the entire recipe, giving it irresistible depth.
Garlic (4 cloves, minced): Fresh garlic brings pungency and complexity to the simmering sauce.
Fresh ginger (1 tablespoon, grated): Ginger adds warmth and a signature Hawaiian kick.
Sesame oil (1 teaspoon): Just a touch of sesame oil infuses nutty, toasted richness into every bite.
Black pepper (1/2 teaspoon): Cracked black pepper adds subtle spice to contrast the sweetness.
Green onions (2, sliced, for garnish): A pop of freshness and color for that perfect final touch.
Sesame seeds (optional, for garnish): Sprinkle on for flavor and a little crunch.

How to Make Hawaiian Shoyu Chicken Recipe

Step 1: Build the Flavor Base

Start by placing your shoyu, water, brown sugar, mirin or rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper into a large pot or Dutch oven. Give everything a good stir and watch how the sugar dissolves right into the salty-sweet magic. This simple step sets the stage for that irresistible, glossy sauce that’s the heart of every great Hawaiian Shoyu Chicken Recipe!

Step 2: Add Chicken Thighs

Nestle the chicken thighs right into the sauce, making sure each piece is submerged for maximum flavor. Remove the skin if you prefer a lighter dish, or leave it on for a more luscious result. The thighs will start soaking up those seasonings straight away, promising ultimate tenderness.

Step 3: Simmer Low and Slow

Bring the pot to a lively boil over medium-high heat, then immediately dial it down to low, cover, and let the chicken gently simmer for about 45 minutes. Turn the thighs once about halfway through so each side gets an equal soak in all that shoyu goodness. By the end, the chicken should be tantalizingly tender and infused with flavor.

Step 4: Thicken the Sauce

After simmering, remove the lid and let the pot bubble for another 10 minutes. This step helps the sauce concentrate and thicken, giving it that signature glossy finish. Keep an eye on it, letting the aromas fill your kitchen.

Step 5: Serve and Enjoy!

Now comes the best part: serving your Hawaiian Shoyu Chicken Recipe! Plate the chicken over fluffy steamed white rice, ladle on extra sauce, and don’t forget a generous scatter of green onions and sesame seeds for that perfect island touch.

How to Serve Hawaiian Shoyu Chicken Recipe

Garnishes

Garnishes are what make your Hawaiian Shoyu Chicken Recipe extra special. A generous sprinkle of sliced green onions adds brightness and color, while optional sesame seeds provide a delightful crunch and a subtle nutty note. For a playful flourish, you can even add a few finely sliced red chili peppers if you want a gentle kick.

Side Dishes

This dish absolutely shines over steamed jasmine or white rice, which soaks up every drop of that savory-sweet sauce. Add a scoop of classic Hawaiian mac salad or a bright cucumber salad for a cool, creamy contrast, and you’ve got a true island plate lunch experience.

Creative Ways to Present

For potlucks or family gatherings, serve your Hawaiian Shoyu Chicken Recipe on a large platter, drizzled with sauce and surrounded by colorful pineapple or charred vegetables. For a fun twist, shred leftover chicken and pile it into bao buns or use it as a filling for fresh lettuce wraps—delicious and totally unexpected!

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Shoyu Chicken Recipe keeps beautifully. Simply transfer cooled chicken and sauce to an airtight container and refrigerate for up to 4 days. The flavors will deepen overnight, making your lunch or dinner even more unforgettable the next day.

Freezing

To freeze, cool the cooked chicken and sauce completely, then pack into freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 2 months. Defrost overnight in the fridge before reheating for the tastiest results.

Reheating

Gently reheat chicken and sauce together in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions, covered, until hot—just be sure not to overdo it so the chicken stays juicy.

FAQs

Can I use boneless, skinless chicken thighs instead?

Definitely! Boneless, skinless thighs make this Hawaiian Shoyu Chicken Recipe even speedier and easier to serve, though bone-in pieces tend to be a bit juicier and more flavorful. Adjust the cooking time by shaving off about 10 minutes if you switch to boneless.

What is shoyu, and can I substitute regular soy sauce?

Shoyu is a Japanese-style soy sauce that’s typically a bit lighter and sweeter than standard Chinese soy sauce. While you can use regular soy sauce in a pinch, try to find shoyu for that authentic island taste in this classic Hawaiian Shoyu Chicken Recipe.

How can I make the sauce thicker?

If you’d like a thicker glaze, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the simmering sauce at the end, giving it a silky, velvety texture that clings beautifully to the chicken.

Is this recipe gluten-free?

To make your Hawaiian Shoyu Chicken Recipe gluten-free, be sure to use a gluten-free tamari instead of regular shoyu or soy sauce. Double-check your mirin or rice vinegar as well, since some brands may add wheat.

Can I marinate the chicken ahead of time?

Absolutely! Marinating the chicken in the sauce for about an hour (or even overnight) in the fridge intensifies the flavors and yields even more delicious, deeply infused chicken. Just make sure to bring everything to a boil before simmering as usual.

Final Thoughts

If you’re craving a taste of island comfort, you’ve got to make this Hawaiian Shoyu Chicken Recipe. It’s easy, hands-off, and full of aloha spirit—the kind of meal that’ll bring your family running to the table. Give it a try and see how quickly it becomes a go-to favorite in your own kitchen!

Hawaiian Shoyu Chicken Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the flavors of Hawaii with this delicious Hawaiian Shoyu Chicken recipe. Tender chicken thighs simmered in a savory shoyu sauce with hints of garlic, ginger, and sesame oil, served over steamed rice.

Ingredients

Scale

Chicken:

3 pounds bone-in chicken thighs, skin removed if desired

Shoyu Sauce:

1 cup shoyu soy sauce
1 cup water
1/2 cup brown sugar, packed
1/4 cup mirin or rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
1/2 teaspoon black pepper

Garnish:

2 green onions, sliced
Sesame seeds, optional

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Instructions

In a large pot, combine shoyu, water, brown sugar, mirin, garlic, ginger, sesame oil, and black pepper. Stir until sugar is dissolved.
Add chicken thighs to the pot, ensuring they are submerged in the sauce. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes, turning chicken halfway through.
Remove the lid and simmer for another 10 minutes to thicken the sauce slightly.
Serve chicken over steamed rice, garnished with green onions and sesame seeds.