Hawaiian Shoyu Chicken Recipe

Hawaiian Shoyu Chicken brings the comforting balance of sweet and savory to your table with minimal effort. Tender chicken thighs simmer in a glossy soy and brown sugar sauce, infusing every bite with island-inspired flavor.

This one-pot wonder delivers crispy, golden skin and a rich, caramelized glaze that coats the chicken beautifully. The blend of garlic, ginger, and soy creates a deeply aromatic sauce that’s both simple and satisfying.

Perfect for busy weeknights, this dish captures the essence of Hawaiian home cooking—uncomplicated, hearty, and irresistibly flavorful. Serve it over steamed rice to soak up every drop of that luscious shoyu glaze.

Hawaiian Shoyu Chicken Ingredients

Golden chicken thighs form the heart of this dish, their crisped skin soaking up every drop of the savory-sweet glaze.

A touch of ginger and garlic infuses the sauce with warmth and depth, creating that unmistakable island aroma.

Rich soy sauce balances salty umami notes, while brown sugar melts into a glossy sweetness that clings perfectly to the tender meat.

A hint of scallion adds freshness, finishing each bite with a burst of color and light, fragrant contrast.

Recipe Tips

1. Crisp the Skin for Maximum Flavor
Start your chicken skin-side down in a cold skillet and let it gradually heat up. This slow rendering method ensures the fat melts away, giving you irresistibly golden, crispy skin without burning. Once it releases easily from the pan, you’ll know it’s perfectly crisped and ready to absorb all that rich, savory shoyu glaze later.

2. Balance the Sweet and Savory
The beauty of Hawaiian Shoyu Chicken lies in its harmony between sweet brown sugar and salty soy sauce. If you prefer a bolder flavor, opt for dark soy sauce; for a lighter, more delicate taste, use reduced-sodium soy. You can even tweak the sweetness by swapping part of the brown sugar with honey or pineapple juice for a tropical twist.

3. Don’t Rush the Glaze
Once the chicken is cooked, take a few minutes to let the sauce simmer and thicken. Stir frequently to prevent burning, and watch as it transforms from a simple sauce into a glossy, caramelized glaze. This step deepens the flavor, ensuring every piece of chicken gets coated in that addictive, sticky goodness.

What to Serve with Hawaiian Shoyu Chicken

This dish pairs beautifully with a side of steamed jasmine rice—simple, fluffy, and perfect for soaking up every bit of that luscious glaze. For added freshness, try serving it with a crisp Asian cucumber salad tossed with sesame oil and rice vinegar. The cool crunch balances the richness of the chicken.

If you’re looking to make it a full Hawaiian-style meal, add a scoop of macaroni salad on the side. Its creamy tang complements the sweet-salty chicken and adds an authentic island touch to your plate.

FAQ

1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs work great. They cook a bit faster, so reduce the simmering time by 3–5 minutes to prevent overcooking.

2. Is it necessary to use Aloha brand soy sauce?
Not at all. Any good-quality reduced-sodium soy sauce works well. Aloha brand just gives an authentic Hawaiian flavor that’s slightly less salty and more mellow.

3. Can I make this recipe ahead of time?
Absolutely. Shoyu chicken tastes even better the next day as the flavors deepen. Store it in an airtight container and reheat gently on the stove or in the microwave.

4. How can I make the sauce spicier?
For a kick of heat, stir in a dash of sriracha, red pepper flakes, or a slice of fresh chili during the simmering step. It adds a fiery contrast to the sweet glaze without overpowering the dish.

Hawaiian Shoyu Chicken

A perfectly glazed chicken thigh is always a treat, but this Hawaiian shoyu chicken elevates simplicity to something truly special. With a rich soy and brown sugar sauce that comes together in minutes, this comforting one-pot dish is bound to become a weeknight staple. Follow the steps below to master the technique for irresistibly tender, flavorful chicken every time.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 4 People

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 2 lb. bone-in skin-on chicken thighs
• 1 Tbsp. neutral oil
• 1 tsp. kosher salt
• 1 2″ piece fresh ginger, peeled and thinly sliced
• 3 garlic cloves thinly sliced
• 1/2 cup 107 g packed light brown sugar
• 1/2 cup reduced-sodium soy sauce preferably Aloha brand
• 1/2 cup plus 1 Tbsp. water divided
• 2 tsp. cornstarch
• 1 scallion light and dark green parts only, thinly sliced (optional)

Method

 

1. Step 1
2. In a large deep skillet or Dutch oven, add the oil and swirl to coat the bottom. Lightly season the chicken thighs with salt, then place them skin side down into the cold pan. Set over medium heat and cook without disturbing until the skin turns golden, crisp, and naturally releases from the surface, about 10 minutes. Flip the chicken and sear the opposite side for 1 to 2 minutes, just until lightly browned. Transfer to a plate and set aside.
3. Step 2
4. In the same pan over medium heat, sauté the ginger and garlic until fragrant, about 1 minute. Stir in the brown sugar, soy sauce, and 1/2 cup of water, mixing until the sugar dissolves completely. Return the chicken to the skillet, positioning it skin side up in the sauce.
5. Step 3
6. Bring the mixture to a gentle boil over medium-high heat, then lower the temperature to maintain a simmer. Cover and cook until the chicken is tender and fully cooked through, reaching an internal temperature of 165°F (74°C), about 13 to 18 minutes.
7. Step 4
8. Remove the chicken from the skillet and place it on a clean plate. Increase the heat to medium-high and bring the sauce to a boil once more. Reduce to medium-low and let it simmer for 2 to 3 minutes, stirring occasionally, until it deepens in color and slightly thickens.
9. Step 5
10. In a small bowl, whisk the cornstarch with the remaining 1 Tbsp. of cold water. Gradually stir this slurry into the sauce, cooking for about 1 minute until the mixture transforms into a glossy glaze. Return the chicken to the pan and coat thoroughly in the sauce. Garnish with sliced scallions, if desired, and serve warm.