Hawaiian Shoyu Chicken
Hawaiian Shoyu Chicken is a classic island dish known for its rich, savory, and slightly sweet flavors. With a delicious soy-based marinade infused with hints of ginger, garlic, and brown sugar, this chicken is tender, juicy, and bursting with Hawaiian flavor. Serve it over steamed rice for an authentic taste of the islands!
The first time I made Hawaiian Shoyu Chicken, it was an instant hit with my family. The smell alone had everyone gathering in the kitchen, eager to try a bite. My husband, who’s usually not big on sweet flavors in savory dishes, couldn’t get enough, and now it’s a go-to when we want something quick, comforting, and delicious. It’s a perfect reminder of our trip to Hawaii, and each bite takes us right back to those warm island nights.
Why You’ll Love Hawaiian Shoyu Chicken
•Quick & Easy: Simple ingredients and minimal prep make this a fast weeknight dinner.
•Packed with Flavor: Sweet, savory, and deeply satisfying with each bite.
•Perfect with Rice: The sauce seeps into the rice, making it a flavorful side.
Ingredients Notes For Hawaiian Shoyu Chicken
•Soy Sauce: Adds savory depth and a traditional base flavor.
•Brown Sugar: Balances the savory soy with a subtle sweetness.
•Ginger & Garlic: Freshly grated ginger and minced garlic bring authentic flavor and warmth.
•Green Onions: For a bit of brightness and freshness to top off the dish.
Recipe Steps
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1. Marinate the Chicken: In a bowl, mix soy sauce, brown sugar, ginger, garlic, and a splash of water. Add chicken thighs and let marinate for at least 30 minutes, ideally longer for deeper flavor.
2. Cook the Chicken: In a large skillet, heat a bit of oil over medium-high heat. Add the chicken with the marinade and bring to a simmer.
3. Simmer & Thicken: Reduce the heat, cover, and let simmer for about 20 minutes, turning occasionally. Uncover and cook until the sauce thickens slightly.
4. Serve: Serve hot over rice and garnish with chopped green onions.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
•Freeze: Freeze cooked chicken with sauce for up to 2 months. Thaw and reheat on the stovetop.
Variations & Substitutions
•Add Pineapple: For a tropical twist, add pineapple chunks to the sauce.
•Use Chicken Breast: Substitute with chicken breast for a leaner version; reduce cooking time to prevent drying out.
Frequently Asked Questions
•Can I use low-sodium soy sauce? Yes, adjust the seasoning to taste as it may be slightly less salty.
•What can I serve with Shoyu Chicken? Traditional options include steamed rice, macaroni salad, or roasted vegetables for a complete Hawaiian-inspired meal.
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Hawaiian Shoyu Chicken
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 2 lbs bone-in skinless chicken thighs (or boneless chicken thighs)
- 1 cup low-sodium soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup mirin Japanese sweet rice wine
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 green onions sliced (plus more for garnish)
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes optional, for spice
- Cooked rice for serving
Instructions
- Prepare the Sauce: In a large bowl, whisk together the soy sauce, water, brown sugar, mirin, minced garlic, minced ginger, green onions, sesame oil, and crushed red pepper flakes (if using).
- Marinate the Chicken: Place the chicken thighs in a large pot or Dutch oven. Pour the sauce over the chicken, ensuring that all pieces are submerged. Allow it to marinate for at least 15 minutes, or up to 1 hour in the refrigerator for extra flavor.
- Cook the Chicken: Place the pot over medium heat and bring the sauce to a simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and cooked through. Turn the chicken halfway through cooking to ensure even flavor absorption.
- Reduce the Sauce: Once the chicken is cooked, remove it from the pot and set it aside on a serving plate. Increase the heat and let the sauce simmer uncovered for an additional 5-10 minutes, or until it has slightly thickened.
- Serve: Serve the chicken over rice, spooning the reduced sauce over the top. Garnish with additional sliced green onions if desired.
