Shoyu Chicken

Why You’ll Love This Recipe

Shoyu Chicken is a beloved Hawaiian dish known for its sweet and savory flavor, tender meat, and simple preparation. Braised in a soy sauce-based marinade with hints of ginger, garlic, and brown sugar, this chicken is full of rich umami flavor and pairs perfectly with steamed rice and vegetables. It’s an easy, comforting meal that brings island vibes to your dinner table.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in or boneless, skin removed preferred)soy saucebrown sugargarlic (minced)ginger (grated or sliced)waterrice vinegar (or apple cider vinegar)green onions (for garnish)sesame seeds (optional)cornstarch (optional for thickening)

directions

In a large bowl or zip-top bag, combine soy sauce, brown sugar, garlic, ginger, water, and vinegar. Stir or shake until sugar is mostly dissolved.

Add chicken thighs to the marinade and let sit for at least 30 minutes, ideally up to 2 hours in the refrigerator.

Transfer the chicken and marinade to a large pot or deep skillet. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 30–40 minutes, turning occasionally, until chicken is tender and infused with flavor.

Optional: for a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the simmering sauce, and cook uncovered for 5–7 minutes until glossy.

Serve the chicken over steamed rice, spooning sauce on top, and garnish with sliced green onions and sesame seeds.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesMarinating time: 30 minutes to 2 hoursCooking time: 35–40 minutesTotal time: 45 minutes to 2 hours 40 minutes (depending on marinating)

Variations

Use boneless chicken breasts for a leaner version.

Add pineapple juice to the marinade for a tropical sweetness.

Include sliced onions or carrots in the braise for extra flavor and texture.

Spice it up with chili flakes or sriracha.

Serve with pickled cucumbers or macaroni salad for a Hawaiian plate lunch vibe.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently in a skillet or microwave until warmed through.This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use low-sodium soy sauce?

Yes, it’s recommended to control saltiness, especially if you’re simmering the sauce down.

Do I have to marinate the chicken?

Marinating enhances flavor but you can skip it if short on time—just simmer a bit longer.

Can I bake this instead?

Yes, bake covered at 375°F (190°C) for 40–45 minutes in an oven-safe dish.

Is shoyu the same as soy sauce?

Yes, “shoyu” is the Japanese word for soy sauce, and they are used interchangeably.

Can I add vegetables to the pot?

Yes, hearty veggies like carrots or bell peppers work well and absorb the sauce flavor.

Can I use frozen chicken?

Thaw it first for even cooking and better flavor absorption.

Is this dish sweet?

It has a sweet-savory balance from the soy sauce and brown sugar.

Can I use honey instead of brown sugar?

Yes, but it will slightly change the flavor profile—still delicious.

What type of rice goes best?

Steamed white rice or jasmine rice pairs best with the savory sauce.

How can I make it gluten-free?

Use a gluten-free soy sauce or tamari in the marinade.

Conclusion

Shoyu Chicken is a flavorful, comforting dish that’s as easy to make as it is satisfying to eat. With tender braised chicken in a sweet and savory soy-based sauce, it captures the essence of Hawaiian home cooking. Serve it with rice and enjoy a delicious taste of the islands in every bite.

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