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
Units
Scale
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
