shoyu chicken

Shoyu Chicken is a chicken dish with shoyu soy sauce, ginger and scallions; served over rice with a side of Hawaiian Mac Salad.

Shoyu Chicken Recipe

shoyu soy sauce

water

honey

dark brown sugar

(2-inch knob) fresh ginger (peeled and thinly sliced)

garlic

bone-in, skin-on chicken thighs

Maui onion (or yellow onion) (peeled and

onions

cornstarch

rice,

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.&nbsp;

Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.&nbsp;

Preheat the broiler.&nbsp;

In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.&nbsp;

Serve the chicken with the thickened sauce and rice.&nbsp;

Shoyu Chicken is a Hawaiian favorite that brings sweetness &amp; savoriness in one sauce for a truly aromatic WOW of a meal! Serve w/ rice or macaroni salad.

Shoyu Chicken

soy sauce

brown sugar, (firmly packed)

garlic, (minced)

ginger root, (grated)

black pepper

oregano

red pepper flakes

paprika

Chinese 5 spice

chicken thighs (bone-in, skin on)

green onions, (thinly

In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined.&nbsp;

Place the chicken thighs in a large, high sided skillet or large pot, and pour sauce over chicken. Turn the chicken over to coat both sides with the sauce.

Bring sauce to a boil, over medium-high heat, then reduce heat and simmer partially covered, turning occasionally,&nbsp; until chicken registers 165 degrees when an instant-read thermometer is inserted near the bone, about 30-35 minutes.

&nbsp;Remove the chicken to a serving platter.

Add the cornstarch and water mixture to the liquid in the skillet, and bring to a boil, whisking constantly, and cook until thick.&nbsp;

Adjust seasoning and pour sauce over chicken. Sprinkle with green onions and serve.

My recipe for Hawaiian Shoyu Chicken features chicken braised in a flavorful soy sauce based sauce until it&#x27;s melt in your mouth tender.

Hawaiian Shoyu Chicken

soy sauce (see note 1)

brown sugar

Tbsp rice vinegar

garlic, sliced

ginger,

scallions, sliced

¼ tsp red chili flakes

cornstarch slurry (optional)

sesame seeds,

green part of scallions, for garnish

Make the shoyu braising liquid: Add the soy...

Make the shoyu braising liquid: Add the soy sauce, water, brown sugar, rice vinegar, garlic, ginger, scallions, red chili flakes to a bowl. Whisk to combine.

Braise the shoyu chicken: Pour the braising shoyu...

Braise the shoyu chicken: Pour the braising shoyu liquid into a Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is fall-apart tender and cooked through.

Optional broiling: Preheat oven to its highest broil...

Optional broiling: Preheat oven to its highest broil setting. Transfer the chicken thighs to a wire rack on baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. Keep an eye on it and make sure it’s not browning too quickly.

As the chicken broils, you can also thicken...

As the chicken broils, you can also thicken the braising liquid. Bring the cooked shoyu sauce to a boil and add cornstarch slurry (by mixing 1 tsp cornstarch in 1 Tbsp water). Simmer the sauce for 5 minutes, or until reduced to desired consistency.

Serve with rice and Hawaiian Macaroni Salad.

Hawaiian Shoyu Chicken is pure local-style comfort food! Chicken thighs slowly simmer in a garlicky, gingery shoyu sauce until fall-apart tender. Savory-sweet goodness, best served with a scoop of rice &amp; mac salad. Baked, slow cooker &amp; Instant Pot instructions provided in the Recipe Notes.

Fall-Apart Tender Shoyu Chicken (Hawaiian Family Recipe)

bone-in, skin-on chicken thighs (about 2-3 pounds)

shoyu

green onions, thinly sliced

garlic,

cornstarch slurry

Mix the shoyu braising liquid: Add the water, shoyu, brown sugar, green onions, garlic, and ginger to a bowl. Whisk to combine. Set aside or store in an airtight container in the refrigerator for up to 1 week.

Braise the shoyu chicken: Pour the braising liquid into a heavy-bottomed pot or Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 30-35 minutes, until the chicken is fall-apart tender and cooked through.

Optional: Broil for texture

Preheat your oven&#8217;s broiler to its highest setting, ensuring an oven rack is positioned about 6 inches below the broiler. Transfer the chicken thighs to a small baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. As the chicken broils, you can also thicken the braising liquid. Increase the heat under the pot to high. Boil 5-10 minutes, until reduced as desired.

Serve the shoyu chicken immediately alongside rice and mac salad. Spoon the thickened shoyu sauce over the chicken and garnish with thinly sliced green onion as desired. Enjoy!

I love shoyu chicken!!
And I love aloha shoyu! It's the best!
I've tried many recipes and I've done some of my own too but I really want to try your recipe tonight so I'm following yours truly this time 😊
Well except the chicken is a bone in skin on drumstick.. but other than that I'm following yours. I'm marinating it in cold water in a Ziploc now because the chicken wasn't thawed.. I'm excited to try the broil after its braised! My son usually doesn't like the skin floppy because it's so gooey he says but he likes the crispy chicken skin when I fry them on the pan, so I'm hoping he'll like the broiled one 💖
Do you have the Mac salad recipe also? 
And I don't have boc Choi but I have cabbage, what's your recommend cabbage recipe? 
So excited for dinner tonight!!
It's going to be like a time back home 😍
Can't wait!!

I loved this chicken! I mixed the marinade in the morning in a large glass bowl, added the chicken and cooked it following the stovetop directions for dinner. I served it with brown rice, hawaiian mac salad and your slaw! It's delicious! I will make this again.

Another amazing yet easy dish for the perfect weeknight dinner. Marinating the chicken for two days was a must for me! The chicken was flavorful down to the bone. Impressive!  I can’t wait to add this to my regular meals.

This was DELICIOUS! The thighs really were falling of the bone. I did the stovetop preparation, but look forward to trying the other methods.

I made this tonight and it was DELICIOUS!! Thank you!

I made this and it came out perfect!!  Thank you

I made this to go for a dinner for about 10 people. Two of the people that I had made it for one was located in Japan for a while and the other was Hawaiian. Not only was it the best show you chicken they had ever had but the mac salad was divine. I have made this several times and I enjoy it each and every time my son also served in Korea and made this for the first time for me and it just melted in my mouth I have made this for several occasions and I truly enjoy it thank you so much for the recipe.

Shoyu chicken --- Very comforting and ono grinds

So easy and so tasty! I used boneless skinless chicken thighs and it turned out great - I just took 5 min off the cooking time. I also saved and froze the braising liquid from the first time I made these and used it again for a second batch, just added fresh ginger and green onion.

Loved it! What do you do with the leftover sauce?

Would this work with regular kikkoman soy sauce?

I made the recipe as direcect I found if chicken was marinated would have given the chicken for of the teriyaki flavor. I don't think the broil did not add that much more flavor.

"This shoyu chicken recipe looks absolutely mouthwatering—can’t wait to try it out!"

https://www.youtube.com/watch?v=HQrp7ZSGbHE

Shoyu Chicken is one of my all-time favorite comfort foods. If it's new-to-you, you're in for such a treat! It's a Japanese-inspired braised chicken dish that's really popular in Hawaii, where my family is from. This particular shoyu chicken recipe comes from my mom's kitchen and it couldn't be easier to make!

This is a one-pot, 6-ingredient recipe. Chicken thighs braise in a shoyu sauce with brown sugar, garlic, & ginger until the chicken is fall-apart tender and has soaked up all of the salty-sweet flavor of the sauce.

I always make this recipe as filmed in this video. I use bone-in chicken thighs for maximum flavor and I cook them on the stovetop because it's easy and fast. It's a pretty flexible recipe, though – you can use other cuts of chicken or cook in a slow cooker or Instant Pot. For more guidance on all of those substitutions, check out the full blog post (linked below). ♡ Happy cooking!

🖨️Printable Shoyu Chicken Recipe:
https://playswellwithbutter.com/shoyu-chicken-recipe/
🖨️Printable Mom's Hawaiian Mac Salad Recipe:
https://playswellwithbutter.com/hawaiian-macaroni-salad-recipe/

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► Products used in this video:
Aloha Kitchen by Alana Kysar: https://rstyle.me/+Yr-PihMwbIecw8H2RIUMlQ
Shoyu: https://rstyle.me/+nAjtAmu5VGj7LY9-7N5JoA
Calrose Medium-Grain White Rice: https://rstyle.me/+8EuPcmGAQz9ULRbMe8GgGQ
Staub 5.5-qt Cocotte: https://rstyle.me/+3eBnSd5FgbdGzJ8QbYuDyg
Liquid measuring cups: https://rstyle.me/+oryrZWriiET17PJgrNt22Q
Whisk: https://rstyle.me/+2Udcf1womVY1MdNvjoRPHw
Quarter sheet pan: https://shareasale.com/r.cfm?b=1794949&u=1740684&m=111925&urllink=greatjonesgoods%2Ecom%2Fproducts%2Flittle%2Dsheet%3Fvariant%3D39656761065551&afftrack=
Tongs: https://rstyle.me/+hDMjOEP7IetZkS_594X6OA
Rice cooker: https://rstyle.me/+4Gnpbmf6-Rnbw_Lgbr2c3Q

► Timestamps:
00:00: Intro
00:59: What is Shoyu Chicken? Plus, a little more about the regional cuisine of Hawaii
01:56: Shoyu chicken braising liquid
03:39: Shoyu chicken assembly
04:26: Simmering chicken on stovetop
04:50: Finish chicken under the broiler
06:26: Reduce and thicken shoyu sauce
07:30: Serving suggestions

#shoyuchicken #chickendinner #hawaiifood #hawaiianrecipes #comfortfood

EASY, ONE-POT SHOYU CHICKEN | Hawaiian family recipe (stovetop, slow cooker, Instant Pot)

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

Pressure Cooker Shoyu Chicken

sugar

apple cider vinegar

garlic puree

Worcestershire sauce

ginger

sesame oil

chicken thighs

corn starch

To make the sauce, combine the soy sauce, sugar, apple cider vinegar, garlic puree, Worcestershire sauce, and ginger. Set aside.

Set your pressure cooker to brown and allow to heat up. Add the sesame oil and when it is hot, add the chicken. Allow to brown for about a minute or so on each side just until it starts to turn golden brown.

Add the sauce to the browned chicken and stir to coat. Set the pressure cooker to high pressure and set the time to 8 minutes. It will take about 5 minutes to get to pressure. Once done cooking, so a quick release of the pressure. Remove the chicken, set aside, and tent with foil to keep warm.

In a small dish, combine corn starch with 1 tablespoon of water to make a slurry. With the lid off, set the pressure cooker to saute and add the cornstarch slurry. Whisk constantly and cook until it thickens, about 5 minutes.

Serve chicken with additional sauce. It goes great with rice and steamed broccoli.

This chicken recipe is AMAZING! The chicken is tender and juicy with a great sauce!

All the ingredients my family loves! Used low-sodium soy sauce and it was deeelish! Thanks!

Made this tonight for the first time. It was absolutely delicious! Only substitute I made was I did 1/3 cup soy and 1/3 cup low sodium soy sauce. It was wonderful! Thank you!

https://www.youtube.com/watch?v=JUcIcp6Zuqc

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.
FULL RECIPE HERE: https://selfproclaimedfoodie.com/pressure-cooker-shoyu-chicken/

A popular Hawaiian chicken recipe, this Shoyu Chicken consists of chicken thighs that are cooked in a soy sauce mixture and served over rice.

garlic (minced)

onion

Prepared rice (for serving)

In a bowl, whisk together the soy sauce, brown sugar, water garlic, onion, ginger, oregano and pepper.

Boil

Place the chicken in a 12-inch skillet. Pour the sauce mixture over the chicken and turn the stove to medium heat. Bring the mixture to a boil, then reduce to a simmer.

Cook

Cook the chicken, turning over once halfway through the cook time, until the chicken is cooked through, about 20 minutes.

Remove

When the chicken is done, remove it to a plate.

Whisk

In a small bowl, combine the cornstarch with about 1 tablespoon of water, then add the cornstarch slurry to the sauce in the skillet. Whisk to combine and cook until slightly thickened.

Coat

Return the chicken to the skillet and turn the chicken to coat in the sauce.

Serve

Smoky, juicy Hawaiian Huli Huli chicken marinated with shoyu, ginger and garlic, then repeatedly turned over the fire and finished with thin layers of sweet and tangy pineapple glaze. This historically grounded version takes inspiration from the flavors and live-fire cooking method behind Hawaiʻi’s famous barbecue chicken.

Hawaiian Huli Huli Chicken with Pineapple Glaze

chicken,

tbsp Diamond Crystal kosher salt

or about 2 tsp Morton kosher salt

kiawe, wood

full-sodium shoyu or soy sauce

dry white wine

garlic cloves, finely grated

pineapple juice

mirin

½ tsp toasted sesame oil

marinade

tsp rice vinegar

2–3 tsp Hawaiian chili pepper water

Prepare the chicken: Remove the backbone from the chicken, then cut through the breastbone to divide it into two halves.

Make the marinade: Combine the shoyu, white wine, sugar, ginger, garlic, pineapple juice, mirin and sesame oil. Stir until the sugar dissolves. Before the raw chicken touches the marinade, remove ½ cup and refrigerate it separately for the finishing glaze.

Marinate the chicken: Pour the remaining marinade over the chicken halves and refrigerate for 8–24 hours.

Dry the chicken: Remove the chicken from the marinade and discard the used marinade. Do not rinse it. Pat the chicken extremely dry, season both sides with the kosher salt and place it uncovered on a wire rack in the refrigerator for 1–3 hours if possible. This step is optional, but it helps dry the surface and improve the skin.

Make the pineapple glaze: Combine the reserved ½ cup marinade, pineapple juice, brown sugar, ginger, garlic, rice vinegar, Hawaiian chili pepper water, Worcestershire sauce and sesame oil in a small saucepan. Simmer gently until reduced by roughly 30–40%. It should be lightly syrupy but thinner than barbecue sauce. The glaze should taste a little too salty, sweet and intense on its own since it will be brushed onto the chicken in thin layers.

For a Weber Smokey Mountain: Remove the water pan, light a full chimney of charcoal and pour it into the bottom of the smoker. Add a small amount of kiawe or mesquite and allow it to burn down to a healthy bed of coals. Place the chicken on the upper grate skin-side up with nothing between the chicken and the fire. Cook with the lid off for about 10–15 minutes, then turn skin-side down and cook another 10–15 minutes. Continue turning roughly every 10 minutes, using the color of the chicken rather than the timer as your guide.

For a charcoal grill: Set up a medium-hot two-zone fire and add kiawe or mesquite if desired. Start the chicken over indirect heat and turn it regularly throughout the cook, moving it closer to the coals as needed to build color and light char.

For a gas grill: Set up two-zone cooking with one side around medium to medium-high heat and the other side low or off. Cook the chicken primarily over indirect heat with the lid closed, turning regularly and moving it over the hotter side as needed for better color.

For a pellet grill: Preheat the grill to 375–400°F. Cook the chicken halves until they develop good color, turning periodically during the cook. If your cooker has a direct-flame feature, use it briefly near the end for extra char.

For an oven: Preheat the oven to 425°F and place a wire rack over a rimmed sheet pan. Roast the chicken skin-side up, rotating the pan as needed for even browning. When the chicken is nearly done, use the broiler briefly to deepen the color before and between the final glaze applications, watching carefully so the sugars do not burn.

Glaze and finish: Let the chicken develop good color and allow the skin to begin rendering before adding the glaze. When the breast is around 150°F, brush on a very thin layer of warm glaze. Continue cooking while building 3–4 thin coats over the final 15–20 minutes, turning between coats as needed. Cook until the chicken is fully cooked and the exterior has developed a glossy, dark mahogany finish with lightly charred edges. Rest for 8–10 minutes, then brush with one final very light coating of warm glaze before serving.

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Top Tags

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The most viewed shoyu chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine