This Hawaiian Shoyu Chicken is a popular island dish that’s sweet, savory, and packed with umami flavor. The chicken is simmered in a delicious shoyu (soy sauce) based sauce with ginger, garlic, and brown sugar until it’s tender and flavorful. It’s traditionally served with rice and sometimes macaroni salad for a true Hawaiian-style meal. Easy to prepare and deeply satisfying, this dish is perfect for weeknight dinners or a family gathering.
Why You’ll Love This Hawaiian Shoyu Chicken Recipe
- Tender & Flavorful: The chicken is simmered in a sweet and savory sauce that infuses it with tons of flavor.
- Quick & Easy: Simple ingredients and minimal prep make this a great dish for busy weeknights.
- Authentic Island Flavor: The soy sauce, brown sugar, and ginger combination is classic in Hawaiian cuisine.
- Perfect for a Crowd: This dish scales easily for larger gatherings and pairs perfectly with rice or noodles.
Key Ingredients for Hawaiian Shoyu Chicken
1. Chicken Thighs
- Bone-in or boneless chicken thighs work best for this recipe, as they stay juicy and tender when simmered in the sauce.
2. Shoyu (Soy Sauce)
- Shoyu is Japanese-style soy sauce, which is a bit sweeter and less salty than regular soy sauce. If you don’t have shoyu, regular soy sauce will work too.
3. Brown Sugar
- Brown sugar adds sweetness and balances the saltiness of the soy sauce.
4. Garlic & Ginger
- Fresh garlic and ginger provide a spicy, aromatic depth to the dish, enhancing the overall flavor.
5. Pineapple Juice
- Pineapple juice adds a tropical sweetness and helps tenderize the chicken.
6. Green Onions
- Sliced green onions are used as a garnish, adding a bit of freshness and color to the finished dish.
How to Make Hawaiian Shoyu Chicken
This recipe is simple to prepare, and the result is juicy, flavorful chicken that pairs perfectly with steamed rice. Here’s how to make it:
Step 1: Make the Marinade
- In a large bowl, whisk together 1/2 cup soy sauce (or shoyu), 1/2 cup brown sugar, 1/4 cup pineapple juice, 2 tablespoons minced garlic, 2 tablespoons minced ginger, 1 tablespoon rice vinegar, and 1/4 teaspoon black pepper.
Step 2: Marinate the Chicken
- Add 4-6 chicken thighs to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Step 3: Simmer the Chicken
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs for 2-3 minutes on each side, until lightly browned.
- Pour the reserved marinade into the pot with the chicken, adding 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer the chicken for 30-40 minutes, turning occasionally, until the chicken is cooked through and tender.
Step 4: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, remove the chicken from the pot and let the sauce simmer uncovered for an additional 5-10 minutes until it thickens.
Step 5: Serve
- Garnish the shoyu chicken with sliced green onions and sesame seeds if desired. Serve over steamed rice with a side of macaroni salad or stir-fried vegetables.
Tips for Making the Best Hawaiian Shoyu Chicken
1. Marinate for Flavor
- For the best flavor, marinate the chicken for at least 1 hour, but overnight is even better. The longer the chicken marinates, the more flavorful it becomes.
2. Use Bone-In Chicken Thighs
- Bone-in chicken thighs stay juicy and flavorful when simmered. You can also use boneless thighs, but avoid using chicken breasts, as they may dry out during cooking.
3. Adjust the Sweetness
- You can adjust the amount of brown sugar based on your taste preference. If you like it sweeter, add a bit more sugar.
4. Thicken the Sauce
- If you prefer a thicker sauce, simmer it uncovered after removing the chicken or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the sauce and stir until thickened.
Recipe Variations
1. Spicy Shoyu Chicken
- Add 1-2 teaspoons of sriracha or red pepper flakes to the marinade for a spicy kick.
2. Coconut Shoyu Chicken
- Add 1/4 cup of coconut milk to the sauce for a creamy, tropical twist.
3. Grilled Shoyu Chicken
- Marinate the chicken as directed, then grill the thighs over medium-high heat until cooked through, basting with the reserved marinade.
4. Shoyu Chicken with Vegetables
- Add bell peppers, carrots, or broccoli to the pot during the last 15 minutes of cooking for a complete meal.
FAQs: Hawaiian Shoyu Chicken
1. Can I Use Chicken Breasts Instead of Thighs?
- You can use chicken breasts, but be aware that they can dry out more easily than thighs. Reduce the cooking time slightly to prevent overcooking.
2. Can I Make Shoyu Chicken Ahead of Time?
- Yes! Shoyu chicken can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave.
3. How Do I Store Leftovers?
- Store leftover shoyu chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in the microwave.
4. Can I Freeze Shoyu Chicken?
- Yes, shoyu chicken freezes well. Freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Hawaiian Shoyu Chicken Recipe
This Hawaiian Shoyu Chicken is a popular island dish that's sweet, savory, and packed with umami flavor. The chicken is simmered in a delicious shoyu (soy sauce) based sauce with ginger, garlic, and brown sugar until it's tender and flavorful. It’s traditionally served with rice and sometimes macaroni salad for a true Hawaiian-style meal. Easy to prepare and deeply satisfying, this dish is perfect for weeknight dinners or a family gatheringIngredients
- 4-6 chicken thighs bone-in or boneless
- 1/2 cup soy sauce or shoyu
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 1/2 cup water
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Mix soy sauce, brown sugar, pineapple juice, garlic, ginger, vinegar, and pepper in a bowl to make the marinade.
- Marinate chicken for at least 1 hour (overnight for best flavor).
- Sear the chicken in a hot skillet, then add the marinade and water. Simmer for 30-40 minutes.
- Optional: Thicken the sauce by simmering uncovered or adding a cornstarch slurry.
- Garnish with green onions and sesame seeds, and serve over rice.
Notes
- Marinate the chicken overnight for maximum flavor.
- Bone-in chicken thighs yield the juiciest results.
Protein: 25g