Name: Hawaiian Shoyu Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1 tbsp. neutral oil; 2 lb. bone-in, skin-on chicken thighs; 1 tsp. kosher salt; 1 (2″) piece ginger, peeled, thinly sliced; 3 garlic cloves, thinly sliced; 1/2 cup (107 g) packed light brown sugar; 1/2 cup reduced-sodium soy sauce (preferably Aloha); 1/2 cup plus 1 Tbsp. water, divided; 2 tsp. cornstarch; 1 scallion, light and dark green parts only, thinly sliced (optional)

Ingredients

1 tbsp. neutral oil

2 lb. bone-in, skin-on chicken thighs

1 tsp. kosher salt

1 (2″) piece ginger, peeled, thinly sliced

3 garlic cloves, thinly sliced

1/2 c. (107 g) packed light brown sugar

1/2 c. reduced-sodium soy sauce (preferably Aloha)

1/2 c. plus 1 Tbsp. water, divided

2 tsp. cornstarch

1 scallion, light and dark green parts only, thinly sliced (optional)

Instructions

Step 1: In a large, deep skillet or Dutch oven, swirl the oil to coat the surface. Season the chicken thighs all over with salt and arrange them in the cold skillet skin side down. Cook over medium heat without moving them until the skin is golden, crispy, and releases easily from the skillet, about 10 minutes. Flip the chicken and cook for an additional 1 to 2 minutes until browned on the bottom. Transfer the chicken to a plate.

Step 2: Using the same skillet over medium heat, add the ginger and garlic. Stir frequently until fragrant, about 1 minute. Add the brown sugar, soy sauce, and 1/2 cup water, stirring until the sugar dissolves. Return the chicken to the skillet with the skin side up.

Step 3: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low to keep a simmer, cover, and cook until the chicken is cooked through and an instant-read thermometer reads 165°F, about 13 to 18 minutes.

Step 4: Transfer the chicken to a clean plate. Increase the heat to medium-high and bring the sauce to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and turns a deep brown color, about 2 to 3 minutes.

Step 5: In a small bowl, whisk the cornstarch with the remaining 1 tablespoon cold water. Stir this mixture into the sauce and cook until it thickens into a glaze, about 1 minute.

Step 6: Return the chicken to the skillet and toss gently to coat with the glaze. Garnish with sliced scallions if using, and serve warm.

Tips & Variations

For extra flavor, marinate the chicken in the soy sauce and brown sugar mixture for 30 minutes before cooking.

Use boneless thighs if you prefer quicker cooking, though bone-in adds more flavor.

Add pineapple chunks or pineapple juice to the sauce for a fruity twist.

Serve over steamed rice or with a side of sautéed vegetables for a complete meal.

FAQs

Can I use skinless chicken thighs for this recipe?

Yes, you can use skinless chicken thighs, but the crispy skin adds texture and flavor that enhances the dish. Cooking times may be slightly shorter without the skin.

What is the best soy sauce to use for authentic flavor?

Reduced-sodium soy sauce is recommended to balance the sweetness. Brands like Aloha soy sauce are traditional in Hawaiian recipes, but any good-quality soy sauce will work.