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Shoyu chicken thighs on a bed of white rice, garnished with green onions
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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.
Course Main Course
Cuisine Hawaiian
Keyword broiled chicken thighs, copycat recipe, one skillet meal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 470kcal
Author Jasmine Comer

Equipment

  • Medium bowl
  • Dutch oven or heavy-bottomed pot with lid
  • Baking dish (optional)

Ingredients

  • cup shoyu soy sauce
  • ½ cup brown sugar
  • 1 cup water
  • 4 green onions sliced, white and green parts divided
  • 1 tablespoon neutral cooking oil
  • 1 2-inch long piece ginger peeled, sliced
  • 3 cloves garlic chopped
  • 4 bone-in chicken thighs approximately 1 ½ pounds
  • 1-2 tablespoons cornstarch optional

Instructions

  • In medium bowl, stir together soy sauce, brown sugar, water, and white parts of green onion until combined. Set aside.
    Sauce for shoyu chicken in medium glass bowl
  • In dutch oven, heat oil over medium heat. Add ginger and garlic, sautéing 1 to 2 minutes or until fragrant.
    Garlic and ginger in dutch oven
  • Pour sauce into pot, then add chicken thighs, skin-side up. Bring to boil, then reduce heat to low and cover pot. Cook 30 minutes, flipping chicken thighs after 15 minutes.
    Chicken thighs in dutch oven with shoyu chicken sauce
  • Optional: When chicken is cooked through, remove from pot and transfer to baking dish. Broil chicken thighs under broiler 2 to 3 minutes, or until crisp. Add 1 to 2 tablespoons cornstarch to pot, whisking until combined with remaining sauce. Simmer sauce over low heat until thickened, then spoon over chicken. Garnish with green parts of green onions and serve with white rice or cauliflower rice.
    Cooked chicken thighs in baking dish

Notes

  • Chicken Thighs: Be sure to cook your chicken to an internal temperature of 165° Fahrenheit for food safety.
  • Make it Reduced Sugar/Low Carb: Use Brown Swerve instead of brown sugar. Note that the shoyu soy sauce may contain a small amount of sugar, so the recipe won't be completely sugar-free.
  • Make it Gluten Free: Use gluten-free shoyu or tamari.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, including cornstarch and using Aloha Shoyu Low Salt Soy Sauce. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1830mg | Potassium: 390mg | Fiber: 1g | Sugar: 30g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg | Net Carbs: 33g