Description
This Hawaiian Shoyu Chicken recipe features tender, bone-in, skin-on chicken thighs cooked to golden perfection with a sweet and savory glaze made from soy sauce, brown sugar, ginger, and garlic. The chicken is pan-seared to get crispy skin, then simmered in a rich, slightly thickened sauce to absorb all the island flavors. Perfect for a family dinner that brings a taste of Hawaii to your table in about 45 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Aromatics and Sauce
- 1 (2″) piece ginger, peeled and 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)
Instructions
- Cook Chicken: In a large, deep skillet or Dutch oven, swirl the neutral oil to coat the surface over medium heat. Season the chicken thighs all over with kosher salt and arrange them in the cold skillet skin side down. Cook undisturbed until the skin becomes golden brown and crispy, about 10 minutes. Flip the chicken and cook for an additional 1-2 minutes. Then transfer the chicken to a plate.
- Sauté Aromatics and Make Sauce: Using the same skillet, add the thinly sliced ginger and garlic over medium heat. Stir continuously until fragrant, about 1 minute. Add the light brown sugar, reduced-sodium soy sauce, and 1/2 cup of water to the skillet, stirring until the sugar is completely dissolved. Return the chicken to the skillet, placing the pieces skin side up.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C), about 13 to 18 minutes.
- Reduce Sauce: Once the chicken is done, transfer it to a clean plate. Increase the heat under the skillet to medium-high and boil the sauce. Then reduce the heat to medium-low and let it simmer, stirring occasionally, until the sauce thickens slightly and deepens in color, around 2 to 3 minutes.
- Thicken Glaze and Finish: In a small bowl, whisk together 2 teaspoons of cornstarch with the remaining 1 tablespoon of cold water until smooth. Add this mixture to the simmering sauce and stir until the sauce thickens, which takes about 1 minute. Return the chicken to the skillet and toss to fully coat in the glaze. Garnish with thinly sliced scallions if desired and serve immediately.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful.
- Do not disturb the chicken while searing skin side down to ensure crispy skin.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- If Aloha soy sauce is unavailable, use a reduced-sodium soy sauce of your choice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed white rice or macaroni salad, traditional Hawaiian sides.
