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Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken

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Course: Main Course
Kitchen: Hawaiian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

  • 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.