You know those dishes that just sing with flavor? Hawaiian Shoyu Chicken is one of them! This delightful fusion of tender chicken thighs with a savory-sweet sauce has a magical way of capturing sunshine on a plate. Trust me, you’ll want this in your dinner rotation.
Why You’ll Love This Recipe
- Flavors that Pop: The combination of sweet brown sugar and savory soy sauce creates a delectable glaze that you’ll want to drizzle over everything.
- Effortlessly Impressive: With just a few simple steps, this dish looks and tastes like it’s straight from a restaurant.
- Crowd-Pleaser: Whether for a family dinner or a festive gathering, Hawaiian Shoyu Chicken will win over everyone’s palate.
Ingredients You’ll Need
The magic of Hawaiian Shoyu Chicken comes from its simplicity. Each ingredient plays a vital role in building a burst of flavor — from the aromatics of ginger to the depth of soy sauce. Let’s break down what you’ll need.
- Neutral Oil: Helps in crisping up the chicken skin without overpowering the dish.
- Chicken Thighs: Juicy and full of flavor, these form the hearty base of the dish.
- Kosher Salt: Enhances the natural flavors of the chicken.
- Ginger and Garlic: Adds aromatic depth, creating the savory backbone of the sauce.
- Light Brown Sugar: Offers sweetness that balances the salty elements.
- Reduced-Sodium Soy Sauce: A staple in that gives the dish its classic umami-rich flavor.
- Cornstarch: Thickens the sauce to a luscious glaze.
- Scallions: Optional, but they add a lovely hint of freshness and color.
Variations
This Hawaiian Shoyu Chicken recipe is wonderfully versatile. Feel free to make it your own by adjusting ingredients to fit dietary needs or personal tastes.
- Spice it Up: Add a dash of chili flakes or sriracha for those who like a bit of heat.
- Vegetarian Twist: Swap out chicken for tofu or tempeh for a vegetarian version that still maintains the dish’s rich flavors.
How to Make Hawaiian Shoyu Chicken
Step 1: Sear the Chicken
Begin by heating the oil in a skillet and place the seasoned chicken thighs skin side down. Cook undisturbed until the skin is beautifully golden and crispy. This step is crucial for developing that signature crispy texture.
Step 2: Build the Sauce
In the same skillet, gently sauté ginger and garlic until fragrant. Then, introduce the brown sugar, soy sauce, and water. Stirring helps dissolve the sugar, combining the flavors into a delightful aromatic base.
Step 3: Simmer to Perfection
Return the chicken to the skillet, ensuring the pieces are partially submerged in the simmering sauce. Cover and cook until the chicken reaches the perfect doneness, infused with all those wonderful flavors.
Step 4: Thicken the Sauce
Transfer the chicken to a plate and focus on enriching the sauce. Bring it to a boil, then thicken it with a cornstarch slurry, stirring to achieve a glaze that beautifully coats the chicken upon its return to the skillet.
Pro Tips for Making Hawaiian Shoyu Chicken
- Searing Success: Ensure your pan is hot enough to render the chicken skin perfectly crispy without burning.
- Aromatic Boost: Grating the garlic and ginger creates a more intense infusion than merely slicing.
- Consistent Simmer: Maintain a gentle simmer to allow flavors to meld evenly throughout the chicken.
- Optimal Glaze: Starch precision is key — too much can over-thicken; adjust water as needed for the perfect glaze.
How to Serve Hawaiian Shoyu Chicken
Garnishes
Top this dish with slices of fresh scallions or a sprinkle of sesame seeds for an added crunch and visual appeal. These garnishes echo the flavors of the dish while bringing a fresh note to each bite.
Side Dishes
Serve Hawaiian Shoyu Chicken with a side of jasmine rice or lomi-lomi salmon for a full Hawaiian-inspired meal. Steamed veggies like bok choy or broccoli also make an excellent, nutritious pairing.
Creative Ways to Present
Consider serving it family-style on a large platter, drizzled with extra glaze and garnished with citrus slices for a pop of color. Alternatively, use individual bowls with mounds of rice and a ladle of sauce over the top for a cozy feel.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. This will allow the flavors to deepen, making the chicken even more delicious upon reheating.
Freezing
Freeze the cooked chicken and sauce in a freezer-safe container for up to two months. Be sure to cool it to room temperature before freezing to preserve the texture and flavor.
Reheating
Reheat this dish in a skillet over medium heat, adding a splash of water to refresh the sauce. Alternatively, use a microwave, covering the dish with a damp paper towel to maintain moisture.
FAQs
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Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used but note they may cook quicker, so keep an eye to avoid overcooking.
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Is there an alternative to cornstarch for thickening?
Yes, arrowroot powder or potato starch can be excellent substitutes if you’re looking to adjust the starch component.
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What’s a good substitute for soy sauce if I want to make it gluten-free?
You can use tamari sauce instead of traditional soy sauce for a gluten-free option without sacrificing flavor.
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Can I add vegetables to the dish?
Definitely! Feel free to include vegetables like bell peppers or snap peas for added texture and nutrition.
Final Thoughts
This Hawaiian Shoyu Chicken recipe encapsulates the best of comfort food with its vibrant flavors and ease of preparation. I encourage you to try it, share it, and make it part of your weekly meals. Enjoy the warmth and richness it brings to your table!
Print
Hawaiian Shoyu Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Shoyu Chicken recipe features tender chicken thighs simmered in a savory soy sauce-based glaze with ginger and garlic, finished with a quick thickening and garnished with scallions for a flavorful, authentic taste of Hawaii.
Ingredients
Chicken and Seasonings
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Flavor Base
- 1 (2″) piece ginger, peeled, thinly sliced
- 3 garlic cloves, thinly sliced
Sauce and Liquids
- 1/2 cup (107 g.) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha)
- 1/2 cup plus 1 tbsp. water, divided
Thickening and Garnish
- 2 tsp. cornstarch
- 1 scallion, light and dark green parts only, thinly sliced (optional)
Instructions
- Brown the Chicken: In a large, deep skillet or Dutch oven, swirl the oil to coat. Season the chicken all over with salt and arrange in the skillet skin side down. Cook over medium heat without disturbing for about 10 minutes until skin is golden and crispy, then flip and cook another 1-2 minutes. Transfer to a plate.
- Sauté Ginger and Garlic: In the same skillet over medium heat, cook the ginger and garlic, stirring until fragrant, about 1 minute.
- Make the Sauce: Add the brown sugar, soy sauce, and 1/2 cup water to the skillet, stirring until the sugar dissolves. Return the chicken to the skillet, skin side up.
- Simmer the Chicken: Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the chicken is cooked through (internal temperature of 165°F), approximately 13-18 minutes.
- Reduce the Sauce: Remove chicken and transfer to a clean plate. Increase heat to medium-high and boil the sauce until slightly thickened and deep brown, about 2-3 minutes.
- Thicken the Glaze: In a small bowl, whisk cornstarch with the remaining 1 Tbsp. water to create a slurry. Add to the sauce and stir until the sauce thickens into a glaze, about 1 minute. Return chicken to the skillet and coat in the glaze. Garnish with sliced scallions if desired.
Notes
- Ensure the chicken skin is crispy before flipping for the best texture.
- You can substitute skinless chicken thighs for a lighter version.
- Use reduced-sodium soy sauce to control salt levels.
- Garnishing with scallions adds a fresh burst of flavor and color.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 105 mg
