Hawaiian Shoyu Chicken
4 - 6 servings Hawaiian Shoyu Chicken is a beloved island comfort food that's incredibly easy to prepare. This recipe involves simmering chicken thighs in a flavorful and aromatic sauce made with shoyu (Japanese soy sauce), brown sugar, ginger, and garlic. The result is exceptionally tender and juicy chicken, perfect for a satisfying meal... Read more ... any day of the week. Serve it over rice to soak up every last drop of the delicious sauce. Read less x saved themaverickflavor Rising Star July 1, 2025 10 min.1 h. 10 min.1/5 10 min. 1 h. 10 min. 1/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Dutch Oven (or large pot or slow cooker or insta pot)1x Small Mixing Bowl (about 1 QT) (for slurry)1x Whisks1x Baking Sheet (Optional, for crisping the skin) 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Dutch Oven (or large pot or slow cooker or insta pot) 1x Small Mixing Bowl (about 1 QT) (for slurry) 1x Whisks 1x Baking Sheet (Optional, for crisping the skin) Directions: 1. Prepare the Sauce: Let’s start the preparation of Hawaiian Shoyu Chicken by preparing the sauce. In a large pot or Dutch oven, combine the shoyu, water, brown sugar, smashed ginger, and smashed garlic. Stir well to dissolve the sugar. In a large pot or Dutch oven, combine the shoyu, water, brown sugar, smashed ginger, and smashed garlic. Stir well to dissolve the sugar. 2. Add Chicken and Aromatics: Add the chicken thighs to the pot, ensuring they are mostly submerged in the sauce. If using, add the onion wedges and the cut green onions. Bring the mixture to a boil over medium-high heat. Add the chicken thighs to the pot, ensuring they are mostly submerged in the sauce. If using, add the onion wedges and the cut green onions. Bring the mixture to a boil over medium-high heat. 3. Simmer the Chicken: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. The chicken should be very tender and cooked through. You can turn the chicken pieces halfway through the cooking time to ensure even cooking. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. The chicken should be very tender and cooked through. You can turn the chicken pieces halfway through the cooking time to ensure even cooking. 4. Thicken the Sauce: First, remove the cooked chicken from the pot and set it aside. Optional For Crispier Skin: Place chicken on a baking sheet and broil for a few minutes until the skin is golden and crispy. Watch it closely to prevent burning. Bring the remaining sauce to a simmer. Slowly whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce has thickened. First, remove the cooked chicken from the pot and set it aside. Optional For Crispier Skin: Place chicken on a baking sheet and broil for a few minutes until the skin is golden and crispy. Watch it closely to prevent burning. Bring the remaining sauce to a simmer. Slowly whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce has thickened. 5. Serving of Hawaiian Shoyu Chicken: Serve the Hawaiian Shoyu Chicken hot over a bed of steamed white rice and also with Hawaiian Macaroni Salad. Spoon a generous amount of the sauce over the chicken and rice. Garnish with freshly sliced green onions. Serve the Hawaiian Shoyu Chicken hot over a bed of steamed white rice and also with Hawaiian Macaroni Salad. Spoon a generous amount of the sauce over the chicken and rice. Garnish with freshly sliced green onions. Tips: Slow Cooker Method: This recipe adapts well to a slow cooker. Combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Instant Pot Method: For a quicker version, cook on high pressure for 10-12 minutes, followed by a natural pressure release. Make it Ahead: Shoyu chicken often tastes even better the next day as the flavors continue to meld. Slow Cooker Method: This recipe adapts well to a slow cooker. Combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Instant Pot Method: For a quicker version, cook on high pressure for 10-12 minutes, followed by a natural pressure release. Make it Ahead: Shoyu chicken often tastes even better the next day as the flavors continue to meld. About the Author: themaverickflavorRising Star # 10 29 Followers Published Recipes: 8Av. Recipe Evaluation: Location: USA, HawaiiMember since: 2025-05-07 Published Recipes: 8 Av. Recipe Evaluation: Location: USA, Hawaii Member since: 2025-05-07 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.