This shoyu chicken is super tender and juicy, coated in a rich, savory, and sweet sauce that is unbeatable. It's simple to make, has a whole lot of flavor, and might be one of the best Hawaiian recipes ever!
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The Best Shoyu Chicken
If you've never heard of Hawaiian shoyu chicken before, then get ready because it's about to become your favorite way to cook chicken thighs!
Shoyu chicken is a popular dish found at many local restaurants in Hawaii, and it's just delicious.
The chicken thighs are coated in a simple yet seriously flavorful blend of shoyu, ginger, garlic, rice vinegar, and a touch of sugar. Cooked on the stovetop until the chicken is tender on the inside and caramelized on the outside, it's addictive!
Honestly, thick chicken is amazing on it's, but it's even better if you serve it with some mac salad or this Turmeric rice.
Why This Recipe Works
Simple to make. All you have to do is cook the chicken on the stove with the sauce, that's it, and it'll take you well under 30 minutes.
Perfect for a crowd. You can easily double or triple this recipe for a big family dinner or if you're hosting and want to impress your guests with this popular Hawaiian dish.
The flavor. All of the sauce ingredients create a savory, salty-sweet sauce that's like no other sauce you'll ever taste.
This Hawaiian shoyu chicken is made with only a few ingredients, and you might have everything you need at home already!
Check out what you'll need to cook shoyu chicken:
- 4 chicken thighs, skin-on, bone-in
- ½ cup shoyu
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoon rice vinegar
- 2 cloves garlic, crushed
- 1-inch piece of ginger, peeled, cut into slices
- Sliced green onions, and sesame seeds, for garnish
If you're picking up chicken thighs from the store, make sure to grab some extras to make this huli huli chicken next!
How To Make Shoyu Chicken
1. Cook the chicken: Heat a skillet with some oil over medium-high heat. Add chicken - skin side down - to the hot oil, and cook until browned. Flip the chicken and cook until nicely seared on the other side.
2. Mix the sauce: While the chicken is cooking, combine the shoyu, sugar, and water in a bowl. Pour the mixture over the chicken and add the garlic and ginger. Flip the chicken, skin-side up, and simmer the chicken in the sauce for 10 minutes.
3. Thicken the sauce: Remove the chicken from the skillet and simmer the sauce until it is thick with a consistency like honey.
4. Serve: Serve the chicken with some rice or mac salad and garnished with sesame seeds and spring onions. Drizzle the chicken with the extra shoyu mixture from the pan and enjoy warm.
Tips To Make The Best Recipe
- Try adding red pepper flakes to the sauce for a little spice.
- Add some brown sugar to the sauce to make it sweeter.
- Use chicken broth instead of water for even more flavor.
- Make sure to simmer the chicken skin side up for the best texture.
- You'll know the chicken is done when the meat is tender, and the internal temperature of the chicken reaches 170°F.
How To Store Shoyu Chicken
In the fridge: Store the cooked chicken in an airtight container and keep it in the fridge for 3-4 days.
In the freezer: Transfer the chicken to a freezer-safe bag or airtight container, and you can freeze it for up to 4 months.
Reheating: Put the chicken in a baking dish with a little chicken broth and heat in the oven at 375°F for about 10-12 minutes or until it's fully reheated. Let the frozen chicken thaw in the fridge overnight or add more reheating time.
FAQS About This Shoyu Chicken Recipe
What is shoyu?
Shoyu is another name for soy sauce in Japanese. It's a staple ingredient used in many more Hawaiian dishes and is the secret ingredient that makes this chicken so good.
What is shoyu chicken made of?
Shoyu chicken is traditionally made of chicken thighs cooked in a blend of shoyu sauce, along with rice vinegar, ginger, garlic, and a touch of sugar. Once cooked, the finished dish is usually served with white rice or a creamy mac salad.
Where was shoyu chicken originated?
It is said that shoyu chicken originated in Hawaii. Japanese immigrants who moved to Hawaii first brought the chicken dish to the island. The chicken is still served at many local restaurants in Hawaii today.
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- Heat a skillet with some oil over medium-high heat.
- Add chicken, skin side down, and cook until browned. Flip the chicken and cook until nicely seared.
- In the meantime, combine shoyu, sugar, and water in a bowl.
- Pour the mixture over the chicken and add garlic and ginger. Flip the chicken, skin-side up, and simmer the chicken for 10 minutes. Remove the chicken and simmer the sauce until it is thick, like honey.
- Serve chicken with some rice and gaarnished with sesame seeds and spring onions.
- Drizzle the chicken with extra sauce.
Serving Size:1 serving
Amount Per Serving: Calories: 366Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 29gFiber: 0gSugar: 0gProtein: 19g