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Easy Hawaiian Shoyu Chicken Recipe

Easy Hawaiian Shoyu Chicken Recipe

Sweet-savory braised chicken thighs in a glossy shoyu glaze. Tender, saucy, and perfect over a bowl of steamed rice.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb chicken thighs, bone-in and skin-on
  • 0.75 cup soy sauce (shoyu)
  • 1 cup water
  • 0.5 cup brown sugar, packed
  • 0.33 cup pineapple juice for gentle sweetness
  • 2 tbsp minced garlic
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar balances the sweetness
  • 1 tsp toasted sesame oil
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes optional heat
  • 1 tbsp neutral oil for searing
  • 2 tsp cornstarch optional, for slurry
  • 2 tbsp water for cornstarch slurry, optional
  • 0.5 cup sliced green onions for garnish
  • 1 tsp toasted sesame seeds for garnish

Instructions

Preparation Steps

  • Pat chicken dry and trim excess skin or fat.
  • Warm oil in a wide pot over medium heat.
  • Sear thighs skin-side down until lightly browned, 4–5 minutes. Flip and cook 2 minutes. Remove briefly.
  • Whisk soy sauce, 1 cup water, pineapple juice, brown sugar, garlic, ginger, vinegar, sesame oil, pepper, and flakes.
  • Nestle chicken into the sauce, skin-side up. Bring to a lively simmer.
  • Cover and simmer gently for 20 minutes.
  • Uncover, flip chicken, and cook until tender, 10–15 minutes more.
  • Transfer chicken to a plate. Boil sauce 5–8 minutes to reduce slightly.
  • If thicker glaze is desired, stir in cornstarch slurry and simmer 1–2 minutes.
  • Return chicken to the pot and spoon glaze over. Top with green onions and sesame seeds.

Notes

For a richer flavor, swap pineapple juice with 1/4 cup mirin and add 1/4 cup extra water. Want crisper skin? Broil the cooked thighs on a rack for 2–3 minutes, then glaze. Leftovers keep 3–4 days refrigerated; reheat gently with a splash of water.
This recipe is an original creation inspired by classic Easy Hawaiian Shoyu Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.