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 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

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 bottom. Season the chicken thighs all over with kosher salt and arrange them skin side down in the cold skillet. Cook over medium heat without disturbing until the skin is golden and crispy and easily releases from the skillet, about 10 minutes. Flip the chicken and cook just until browned on the other side, 1 to 2 minutes more. Transfer the chicken to a plate.

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

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

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

Step 5: In a small bowl, whisk the cornstarch with the remaining 1 tablespoon of cold water until smooth. Add this mixture to the sauce, stirring until it thickens into a glossy glaze, about 1 minute.

Step 6: Return the chicken to the skillet and toss gently to coat in the glaze. Sprinkle with sliced scallions if desired, and serve immediately.

Tips & Variations

For extra crispy skin, make sure the skillet and oil are cold when adding the chicken and avoid moving it until the skin easily releases.

Substitute chicken drumsticks for thighs if preferred; adjust cooking time accordingly.

Add pineapple chunks during the simmer stage for a fruity, tropical twist.

Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used, but the cooking time will be shorter, usually about 10 to 12 minutes simmering until cooked through. The skin will not be crispy since boneless thighs often lack skin.