Hawaiian Shoyu Chicken
Ever had one of those days? You’re tired, you’re hungry, and the thought of cooking a complicated meal makes you want to just order a pizza.
I get it. I’ve been there more times than I can count.
This Hawaiian Shoyu Chicken recipe is for those days. It’s my secret weapon for a meal that tastes like you spent hours on it, but really, it’s almost embarrassingly easy. It’s a taste of the islands, right from your own kitchen.
Easy Hawaiian Shoyu Chicken
This dish is a staple in Hawaii for a reason. It’s sweet, salty, and so comforting. The chicken becomes incredibly tender, and the sauce is perfect over a bowl of hot rice.
What You’ll Need
- 8 bone-in, skin-on chicken thighs
- 1 cup soy sauce (shoyu)
- 1 cup water
- 3/4 cup brown sugar, packed
- 1/4 cup mirin (sweet rice wine)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 3 green onions, chopped
Tools You’ll Use
- A large skillet or Dutch oven with a lid
- Tongs
- Measuring cups and spoons
- A small bowl for the sauce
Pro Tips
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Dry Your Chicken: Use paper towels to pat the chicken thighs completely dry before you cook them. This helps the skin get super crispy when you sear it.
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Sear, Don’t Steam: Get your pan nice and hot before adding the chicken. A good sear on the skin builds a foundation of flavor that you just can’t get otherwise.
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Keep the Skin Up: After you sear the chicken and add it back to the sauce, make sure the skin side is facing up. This keeps it from getting soggy while it simmers.
How to Make Hawaiian Shoyu Chicken
Step 1: In a small bowl, whisk together the soy sauce, water, brown sugar, and mirin. Set it aside.
Step 2: Pat your chicken thighs completely dry with paper towels. A little salt and pepper on both sides is a good idea.
Step 3: Heat a little oil in your skillet over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes, until the skin is golden brown and crispy.
Step 4: Flip the chicken and sear the other side for another 3-4 minutes. You don’t need to cook it through, just get some color on it. Take the chicken out and set it on a plate.
Step 5: Lower the heat to medium. Add the minced garlic and grated ginger to the pan. Stir them around for about 30 seconds until you can smell them. Be careful not to burn them.
Step 6: Pour your sauce mixture into the pan. Scrape up any browned bits from the bottom of the pan—that’s pure flavor!
Step 7: Place the chicken back into the skillet, skin-side up. Bring the sauce to a gentle simmer.
Step 8: Once it’s simmering, reduce the heat to low, cover the pan, and let it cook for about 30 minutes. The chicken should be tender and cooked through.
Step 9: Take the lid off and let the sauce bubble for another 5-10 minutes to thicken up a bit. Spoon some sauce over the chicken.
Step 10: Sprinkle with chopped green onions and serve hot.
Substitutions and Variations
Sometimes you don’t have everything on hand. No worries.
| Ingredient | You Can Use Instead | How It Changes Things |
|---|---|---|
| Chicken Thighs | Chicken Drumsticks | Cook time might be longer |
| Brown Sugar | Honey or Maple Syrup | Adds a different sweet flavor |
| Mirin | 1 tbsp Rice Vinegar + 1 tsp sugar | A good substitute in a pinch |
| Soy Sauce | Tamari or Coconut Aminos | Makes the dish gluten-free |
What to Serve with Shoyu Chicken
This chicken is the star, but every star needs a supporting cast.
| Side Dish | Why It Works |
|---|---|
| Steamed Rice | Absolutely necessary for the sauce |
| Macaroni Salad | The classic Hawaiian plate lunch combo |
| Steamed Green Beans | Adds a healthy, simple crunch |
A Quick Look at Nutrition
This is just an estimate, but it gives you a general idea.
| Nutrition Facts | (Per Serving) |
|---|---|
| Calories | ~470 kcal |
| Protein | 36g |
| Fat | 24g |
| Carbohydrates | 22g |
Leftovers and Storage
This chicken is amazing the next day. The flavors really sink in.
Just store it in an airtight container in the fridge. It will stay good for up to 4 days. You can reheat it in the microwave or in a pan on the stove.
Frequently Asked Questions
Q1. Can I use chicken breasts instead of thighs?
Ans: You can, but they can dry out more easily. If you use them, reduce the simmering time to about 20-25 minutes.
Q2. My sauce seems too thin. What did I do wrong?
Ans: Nothing! Just remove the chicken once it’s cooked and let the sauce simmer by itself for a few more minutes. It will thicken as some of the water evaporates.
Q3. Can I make this in a slow cooker?
Ans: Yes! Sear the chicken first, then add everything to the slow cooker. Cook on low for 4-5 hours. The skin won’t be as crispy, but it will be fall-off-the-bone tender.
Wrapping Up
This recipe is simple, delicious, and brings a little bit of aloha to your dinner table. It proves that you don’t need a lot of fancy ingredients or complicated steps to make something truly special.
Give it a try this week. I promise it’ll become a new family favorite. Let me know how it turns out in the comments below
