After a long day, there’s nothing quite like walking into my kitchen and being greeted by the sweet and savory aroma of Hawaiian Shoyu Chicken simmering away. This dish, with its rich glaze of soy sauce and brown sugar, not only stirs the senses but also transports me instantly to the warm beaches of Hawaii. The best part? You can create this delightful weeknight dinner in just 45 minutes, all in one pan!
Imagine juicy, tender chicken thighs bathed in a glossy, sticky sauce that clings perfectly to each bite—ideal for spooning over fluffy rice. Whether you’re looking to break free from a fast-food rut or need a straightforward yet impressive meal for evening guests, this Hawaiian Shoyu Chicken checks all the boxes. Let’s dive into a recipe that promises to become a favorite staple in your cooking repertoire!
Why will you love Hawaiian Shoyu Chicken?
Flavor Explosion: The sweet and savory glaze brings a taste of Hawaii right to your dinner table, creating a delightful experience for your palate.
One-Pan Wonder: Enjoy quick cleanup with this easy method that requires just one skillet, making mealtime a breeze!
Juicy Chicken Thighs: Bone-in, skin-on thighs ensure rich, succulent meat that melts in your mouth, elevating any dinner.
Versatile Delight: Pair with rice and veggies or enjoy on its own; this dish adapts to fit your cravings!
Time-Saving Magic: Ready in just 45 minutes, it’s perfect for busy weeknights when you still want something gourmet and hearty.
Hawaiian Shoyu Chicken Ingredients
For the Chicken
• Bone-in, Skin-on Chicken Thighs – Rich and flavorful, perfect for this savory dish; avoid boneless for a less intense taste.
• Kosher Salt – Essential for enhancing the chicken’s natural flavors; substitute with sea salt if needed, adjusting accordingly.
For the Sauce
• Neutral Oil – Ideal for sautéing; can be replaced with canola or vegetable oil as alternatives.
• Packed Light Brown Sugar (1/2 cup) – Adds sweetness and helps achieve that glossy glaze; coconut sugar is a healthier option.
• Reduced-Sodium Soy Sauce (1/2 cup) – Crucial for authentic shoyu flavor; Aloha brand is recommended for the best taste.
• Water (1/2 cup + 1 Tbsp) – Balances the sauce consistency; feel free to adjust if it thickens too much during cooking.
• Cornstarch (2 tsp) – Acts as a thickening agent; mix with water before adding to prevent clumping.
For Flavor
• Ginger (2″ piece) – Provides aromatic warmth that complements the sweetness; fresh ginger is always best!
• Garlic Cloves – Offers depth; slice thinly to ensure even cooking throughout the dish.
For Garnish
• Scallion – Optional but adds a fresh crunch; utilize both white and green parts for a vibrant finish.
Dive into creating this Hawaiian Shoyu Chicken, and don’t forget to enjoy every bite of its delicious, saucy goodness!
How to Make Hawaiian Shoyu Chicken
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Heat Oil: Begin by heating a tablespoon of neutral oil in a large skillet over medium heat. This will create the perfect base for your chicken to sear beautifully.
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Season Chicken: Generously season your bone-in, skin-on chicken thighs with kosher salt. Carefully place them skin-side down in the skillet, cooking until the skin is golden brown and crispy, about 8-10 minutes.
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Flip & Sauté: Gently flip the chicken thighs over to cook on the other side. Add the thinly sliced ginger and garlic, sautéing for an additional minute until fragrant and aromatic.
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Combine Sauce Ingredients: In a bowl, combine 1/2 cup of packed light brown sugar, 1/2 cup of reduced-sodium soy sauce, and 1/2 cup plus 1 tablespoon of water. Whisk until smooth, then pour this luscious mixture over the chicken in the skillet.
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Simmer: Lower the heat and let the chicken simmer in the sauce for about 20-25 minutes, or until fully cooked through and tender, making sure to occasionally check for doneness.
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Thicken Sauce: Mix 2 teaspoons of cornstarch with a little water in a separate bowl until smooth, then add this mixture to the skillet. Stir continuously until the sauce thickens to your desired consistency.
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Garnish & Serve: Remove from heat and garnish with optional scallions. Serve hot, ensuring each plate is drizzled with that irresistibly sticky sauce!
Optional: Sprinkle with sesame seeds for added crunch and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Hawaiian Shoyu Chicken
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the chicken’s juicy texture and flavors.
Freezer: If you’ve got extra Hawaiian Shoyu Chicken, freeze it in a well-sealed container or freezer bag. It can last for up to 2 months; just remember to label it!
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently in a skillet over low heat, adding a splash of water if needed to keep it saucy and moist.
Wrapping: If you’re storing the chicken in the fridge, cover it tightly with plastic wrap or foil to prevent it from absorbing other odors.
Hawaiian Shoyu Chicken Variations
Embrace your culinary creativity and tailor this delicious dish to make it your own!
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Different Cuts: Swap chicken thighs for drumsticks or chicken breasts; adjust cooking times for the best results.
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Spicy Kick: Add a sprinkle of red pepper flakes or a splash of hot sauce to the sauce for an extra layer of heat.
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Vegetable Boost: Toss in snap peas, bell peppers, or broccoli during the last five minutes of cooking for a vibrant and nutritious twist.
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Citrus Zing: A splash of pineapple juice or fresh orange juice can brighten the flavors and add a tropical touch.
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Herb Infusion: Enhance the aroma by adding fresh herbs like cilantro or basil right before serving for freshness and flair.
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Low-Carb Alternative: Serve it over cauliflower rice instead of regular rice for a lighter, lower-carb option that still fulfills your cravings.
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Sweet Variance: Experiment with different sugars—try maple syrup or honey for a unique sweetness that still complements the dish beautifully.
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Soy Sauce Alternatives: Use tamari for a gluten-free version or coconut aminos for a different flavor profile with less sodium.
Expert Tips for Hawaiian Shoyu Chicken
- Perfect Browning: Allow the skillet to preheat before adding chicken skin-side down; a hot pan promotes that essential, golden crust which enhances flavor.
- Monitor Temperature: Use a meat thermometer to check for chicken doneness; aim for 165°F to avoid overcooking and drying out the meat.
- Thicken Sauce Wisely: Mix cornstarch with a bit of water before adding it to the sauce; this prevents clumps and ensures a silky finish to your Hawaiian Shoyu Chicken.
- Customize Flavor: Experiment with adding a dash of red pepper flakes or hot sauce for a slight kick; it beautifully complements the sauce’s sweetness.
- Enjoy Leftovers: This dish stores well! Refrigerate in an airtight container up to 3 days, and reheat gently to retain that mouthwatering flavor and moisture.
What to Serve with Hawaiian Shoyu Chicken?
Imagine a delightful dinner that perfectly balances sweet and savory notes while keeping your taste buds dancing!
- Steamed Jasmine Rice: The fluffy texture absorbs the rich, sticky sauce beautifully, creating a comforting and satisfying side.
- Garlic Green Beans: Crisp-tender green beans sautéed with garlic add a fresh crunch that complements the saucy chicken perfectly.
- Mango Salad: A vibrant salad with juicy mango, crunchy cucumbers, and a tangy dressing brightens up the meal, adding freshness.
- Coleslaw: Creamy coleslaw provides a cool contrast to the warm chicken, while its crunchiness offers delightful texture.
- Grilled Pineapple Slices: The sweet caramelization of grilled pineapple enhances the tropical theme and adds a fun twist to the meal.
- Coconut Rice: Rich and aromatic, coconut-infused rice enhances the Hawaiian vibe and pairs deliciously with the savory glaze.
- Hawaiian Beer: A refreshing local brew can perfectly cut through the richness of the chicken, enhancing your dining experience.
- Chocolate Lava Cake: For dessert, a warm, gooey chocolate lava cake rounds off the meal with a luxurious touch that no one can resist!
These pairings not only enhance the Hawaiian Shoyu Chicken but create a memorable dining experience filled with flavors and textures.
Make Ahead Options
Hawaiian Shoyu Chicken is a fantastic meal prep choice for busy weeknights! You can marinate the bone-in, skin-on chicken thighs in the luscious soy and brown sugar sauce up to 24 hours in advance, allowing the flavors to truly penetrate the meat. Simply combine the sauce ingredients and pour them over the chicken, then refrigerate until you’re ready to cook. To ensure the chicken remains juicy, keep the skin intact and don’t over-marinade. When you’re ready to serve, sauté the chicken and follow the remaining steps to simmer and thicken the sauce. You’ll have a delicious, comforting meal with minimal effort, perfect for when time is tight!
Hawaiian Shoyu Chicken Recipe FAQs
What type of chicken is best for Hawaiian Shoyu Chicken?
I recommend using bone-in, skin-on chicken thighs for this recipe. They provide the rich flavor and juicy texture necessary to soak up the savory sauce. While boneless, skinless thighs can work, they won’t deliver the same depth of taste. If you opt for breast meat, remember to adjust the cooking time to avoid drying them out!
How should I store leftovers of Hawaiian Shoyu Chicken?
Store your leftover Hawaiian Shoyu Chicken in an airtight container in the refrigerator for up to 3 days. Make sure it’s securely sealed to preserve its delicious flavors! When reheating, do so gently in a skillet or microwave to prevent it from drying out.
Can I freeze Hawaiian Shoyu Chicken?
Absolutely! Hawaiian Shoyu Chicken freezes beautifully. Place it in a well-sealed container or freezer bag, making sure to label it with the date. It can be stored for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat on low heat in a skillet, adding a splash of water to keep it saucy and moist.
What if my sauce is too thick?
If you find your sauce is too thick after cooking, simply add a little more water, a tablespoon at a time, stirring well until the desired consistency is achieved. This can happen if the sauce reduces too much, so always adjust according to your preference for a perfectly saucy dish!
Are there any dietary considerations for making Hawaiian Shoyu Chicken?
Yes! If you have dietary restrictions, consider alternatives: use coconut aminos instead of soy sauce for a gluten-free option, or reduce the sugar for a healthier version. Be sure to double-check all ingredients for allergies, especially if cooking for friends or family.
How can I tell when the chicken is fully cooked?
The best way to ensure your Hawaiian Shoyu Chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read at least 165°F (75°C). Alternatively, cut into the meat to check that the juices run clear and there’s no pink inside. Enjoy your meal knowing it’s cooked just right!
Savory Hawaiian Shoyu Chicken: Your New Favorite Weeknight Meal
Ingredients
Equipment
Method
- Begin by heating a tablespoon of neutral oil in a large skillet over medium heat.
- Generously season your bone-in, skin-on chicken thighs with kosher salt. Place them skin-side down in the skillet, cooking until golden brown, about 8-10 minutes.
- Gently flip the chicken thighs to cook on the other side. Add the thinly sliced ginger and garlic, sautéing for an additional minute until fragrant.
- In a bowl, combine 1/2 cup of packed light brown sugar, 1/2 cup of reduced-sodium soy sauce, and 1/2 cup plus 1 tablespoon of water. Whisk until smooth, then pour over the chicken.
- Lower the heat and let the chicken simmer in the sauce for about 20-25 minutes, checking for doneness.
- Mix 2 teaspoons of cornstarch with water in a separate bowl until smooth. Add this mixture to the skillet, stirring continuously until the sauce thickens.
- Remove from heat and garnish with scallions. Serve hot with the sticky sauce drizzled over.