Hawaiian Shoyu Chicken

Full of flavor and easy to make, shoyu chicken is sure to become a fixture in your meal rotation. This iconic Hawaiian recipe is so simple – juicy chicken thighs braised in a tangy sauce of shoyu, brown sugar, ginger, and garlic – but the results are incredible.

What Makes Shoyu Chicken So Good

• Hawaiian shoyu chicken is amazingly simple and full of incredible, rich flavors. Chicken thighs are naturally flavorful on their own, but then you simmer them in a rich sauce of shoyu, ginger, garlic, and brown sugar? Oh, mama.
• All in all, there’s not really any involved, complicated cooking here. Mix the sauce, sauté the aromatics, then add everything to the dutch oven and let it simmer. If you like a really crispy skin on your chicken thighs, there’s an optional step where you place them under the broiler for a few minutes. You can skip it if you want, though! Easy peasy.
• This is an easy recipe to adapt for dietary needs. Watching your sodium? Definitely use a low-sodium shoyu. Need a lower sugar content? Swap out the brown sugar for Brown Swerve! You can also serve the shoyu chicken with cauliflower rice instead of white rice, to keep the carb count down.

Key Ingredients for Shoyu Chicken

Shoyu – So what’s the difference between shoyu and soy sauce? Shoyu is the name for Japanese-style soy sauces, which are usually made from an even blend of soy and wheat. They’re typically sweeter than Chinese soy sauces, which are traditionally 100% soy.

Chicken Thighs – More flavorful, fattier, and juicier than chicken breasts, chicken thighs really make this recipe what it is. Using bone-in thighs keeps them even juicier. You can make this with chicken breasts instead, but I strongly encourage you to use thighs. It just won’t be the same without them! If you use chicken breasts, you may need to adjust the simmer time so they don’t overcook. You could also make this recipe using chicken wings or chicken legs.

Chef’s Tips

• For more Hawaiian flavors, try serving your shoyu chicken with our coconut rice and warmed chunks of pineapple. Cold macaroni salad is also a great, classic side option.
• For a bolder sauce with more heat, you can increase the amount of ginger you use. Don’t overdo it, though. You don’t want to overpower the other flavors in the sauce. You can also play with the amount of brown sugar you use, making the sauce sweeter or tangier. Use dark brown sugar for a richer flavor.
• If you broil the braised shoyu chicken thighs, don’t wander away. The broiler works fast and you don’t want the thighs (or the brown sugar in the sauce) to burn. Keep a close eye on them – you’ll only need 2 or 3 minutes MAX.
• This sauce works really well as a marinade if you’ve got the time! Mix everything up as instructed, then pour it over the raw chicken thighs and refrigerate them in an airtight container. They can marinade up to 2 days, then you can finish cooking them as instructed!

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