Description
Hawaiian Shoyu Chicken is a flavorful dish featuring crispy chicken thighs simmered in a sweet and savory soy sauce glaze infused with ginger and garlic. This skillet-cooked recipe delivers tender, juicy chicken with a brilliantly caramelized exterior, finished with a luscious thickened sauce and optional fresh scallions for a bright touch.
Ingredients
Scale
Chicken
- 1 tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Sauce
- 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
Garnish
- 1 scallion, light and dark green parts only, thinly sliced (optional)
Instructions
- Prepare and brown the chicken: Heat the neutral oil in a large, deep skillet or Dutch oven. Season the chicken thighs all over with kosher salt. Place the chicken skin side down in the cold skillet and cook over medium heat without moving until the skin is golden, crispy, and releases easily from the pan, about 10 minutes. Flip the chicken and cook for an additional 1 to 2 minutes until browned. Transfer the chicken to a plate.
- Cook aromatics and create the sauce base: In the same skillet over medium heat, add the sliced ginger and garlic. Stir and cook 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.
- Simmer the chicken: Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low to maintain a gentle simmer. Cover the skillet and cook until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C), about 13 to 18 minutes.
- Remove chicken and reduce sauce: Transfer the cooked chicken to a clean plate. Increase heat to bring the sauce to a boil again, then lower to medium-low and simmer, stirring occasionally, until slightly thickened and deep brown, about 2 to 3 minutes.
- Thicken the glaze: In a small bowl, whisk the cornstarch with the remaining 1 tablespoon cold water until smooth. Stir this slurry into the simmering sauce and cook for about 1 minute until thickened to a glaze consistency.
- Coat chicken and serve: Return the chicken to the skillet and toss gently to coat in the glossy glaze. Garnish with thinly sliced scallions if using. Serve hot.
Notes
- Use skin-on chicken thighs for the best crispy texture and flavor.
- Reduce sodium by opting for a low-sodium soy sauce variety.
- The glaze thickening step can be adjusted to preference for thinner or thicker sauce.
- Serve with steamed rice and sautéed vegetables for a complete meal.
- If scallions are not available, you can garnish with chopped fresh parsley or omit garnish entirely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian
Keywords: Hawaiian chicken, Shoyu chicken, soy sauce chicken, skillet chicken recipe, crispy chicken thighs, sweet and savory glaze
