Hawaiian Shoyu Chicken
Transport your taste buds to the islands with this irresistible Hawaiian Shoyu Chicken recipe, a perfect balance of sweet, salty, and savory flavors. Tender bone-in chicken thighs are simmered in a rich marinade of soy sauce, brown sugar, honey, garlic, and fresh ginger, creating a glossy, flavorful sauce infused with tropical flair. A hint of toasted sesame oil and optional red pepper flakes elevate this traditional dish, while a quick cornstarch slurry ensures the sauce is perfectly thickened. Ready in under an hour, this easy one-pot meal pairs beautifully with steamed rice, making it an ideal choice for weeknight dinners or casual gatherings. Garnish with chopped green onions for a pop of freshness and savor every bite of this crowd-pleasing Hawaiian classic!
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Recipe Information
Ingredients
- 2 pounds chicken thighs (bone-in, skin-on preferred)
- 1 cup soy sauce
- 1 cup water
- 0.5 cup brown sugar
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
In a large bowl, combine the soy sauce, water, brown sugar, honey, minced garlic, grated ginger, green onions (reserve some for garnish), sesame oil, and red pepper flakes (if using). Stir until the sugar is dissolved to create the marinade.
Place the chicken thighs into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat a large pot or deep skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and place the chicken skin-side down in the pot. Brown the chicken for about 2-3 minutes on each side.
Pour the reserved marinade into the pot with the chicken. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, turning the chicken occasionally to ensure even cooking.
After 30 minutes, check the chicken for doneness (the internal temperature should reach 165°F). If the sauce is too thin, create a cornstarch slurry by mixing the cornstarch and water in a small bowl, then stir it into the sauce.
Simmer the sauce uncovered for an additional 5 minutes, allowing it to thicken slightly.
Serve the Shoyu Chicken hot over steamed rice, garnished with reserved green onions. Enjoy your taste of Hawaii!
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 10058 mg | 437% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 115.5 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 563 mg | 43% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4210 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
