Description
Hawaiian Shoyu Chicken is a savory and sweet dish featuring tender, bone-in chicken thighs cooked in a rich soy sauce and brown sugar glaze, infused with fresh ginger and garlic. The chicken is pan-seared to crispy perfection before simmering in a flavorful shoyu sauce, resulting in a delicious, sticky glaze that’s perfect served over rice or with your favorite sides.
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 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
Garnish (optional)
- 1 scallion, light and dark green parts only, thinly sliced
Instructions
- Sear the chicken: In a large, deep skillet or Dutch oven, swirl the neutral oil to coat the bottom. Season the chicken thighs all over with kosher salt. Arrange the chicken in the cold skillet skin side down. Cook over medium heat without disturbing until the skin turns golden and 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 other side. Transfer the chicken to a plate.
- Sauté aromatics and start sauce: Using the same skillet, cook the sliced ginger and garlic over medium heat, stirring frequently, until fragrant, about 1 minute. Add the brown sugar, soy sauce, and 1/2 cup of water to the skillet. Stir until the sugar dissolves. Return the chicken to the skillet skin side up.
- Simmer chicken: Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low to maintain a gentle simmer. Cover the skillet and cook until the chicken is fully cooked, about 13 to 18 minutes, or until it reaches an internal temperature of 165°F (74°C) as measured by an instant-read thermometer.
- Remove chicken and reduce sauce: Transfer the chicken pieces to a clean plate. Increase heat to medium-high and bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and darkens to a deep brown color, about 2 to 3 minutes.
- Thicken glaze: In a small bowl, whisk together the cornstarch and the remaining 1 tablespoon of cold water until smooth. Stir this slurry into the sauce and continue stirring until the sauce thickens into a glossy glaze, about 1 minute.
- Coat chicken and serve: Return the chicken to the skillet and toss gently to coat with the glaze. Sprinkle with thinly sliced scallions if desired before serving.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and juiciness.
- If you prefer a less sweet sauce, reduce the brown sugar slightly.
- The dish pairs wonderfully with steamed rice and sautéed vegetables.
- You can substitute cornstarch with arrowroot powder for thickening if preferred.
- Ensure not to overcrowd the skillet when searing chicken to achieve crispy skin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Keywords: Hawaiian Shoyu Chicken, soy sauce chicken, brown sugar glaze, ginger garlic chicken, bone-in chicken thighs, stovetop chicken recipe
