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Hawaiian Shoyu Chicken recipe

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
Cook Time 45 minutes
Total Time 1 minute
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.