Hawaiian Shoyu Chicken

why make this recipe

Hawaiian Soy Sauce Chicken is a delightful blend of flavors, offering a sweet and savory taste that can brighten up any meal. This dish is not only delicious but also easy to make, making it a perfect option for busy weeknights or weekend gatherings. The combination of crispy chicken skin and a rich, glossy sauce will have your family and friends asking for seconds!

how to make Hawaiian Soy Sauce Chicken

Ingredients:

1 Tbsp. neutral oil
2 lb. bone-in, skin-on chicken thighs
1 tsp. kosher salt
1 (2 inch) piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
1/2 cup packed light brown sugar
1/2 cup reduced-sodium soy sauce
1/2 cup plus 1 Tbsp. water
2 tsp. cornstarch
1 scallion, light and dark green parts only, thinly sliced (optional)

Directions:

In a large, deep skillet or Dutch oven, swirl oil to coat the bottom.
Season the chicken thighs all over with salt and arrange them in the cold skillet, skin side down.
Cook the chicken over medium heat without moving it, until the skin is golden brown and crispy, about 10 minutes. It should easily release from the skillet.
Flip the chicken and cook just until it is browned on the bottom, about 1 to 2 more minutes. Then, transfer the chicken to a plate.
In the same skillet over medium heat, add ginger and garlic. Stir for about 1 minute until fragrant.
Next, add brown sugar, soy sauce, and 1/2 cup water. Stir until the sugar is fully dissolved.
Return the chicken to the skillet with the skin side up. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low to keep it at a simmer. Cover and cook until the chicken is cooked through, about 13 to 18 minutes. The internal temperature should reach 165 degrees.
Once cooked, transfer the chicken to a clean plate.
Bring the sauce back to a boil over medium-high heat. Then reduce to medium-low and let it simmer, stirring occasionally, until it thickens slightly and turns deep brown, about 2 to 3 minutes.
In a small bowl, mix cornstarch with the remaining 1 Tbsp. cold water. Add this to the sauce, stirring until it thickens into a glaze, about 1 minute.
Finally, return the chicken to the pot and toss it to coat in the glaze. If desired, top with sliced scallions.

how to serve Hawaiian Soy Sauce Chicken

Serve this dish warm, ideally with steamed rice or noodles to soak up the delicious sauce. You can also pair it with fresh vegetables or a crisp salad to balance the richness of the chicken.

how to store Hawaiian Soy Sauce Chicken

To store leftovers, let the chicken cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to extend the freshness, you can also freeze it for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

tips to make Hawaiian Soy Sauce Chicken

For extra flavor, marinate the chicken in soy sauce and ginger for a few hours before cooking.
Use bone-in chicken thighs for more moisture and flavor, but you can also use boneless thighs or drumsticks if you prefer.
Adjust the sweetness by adding more or less brown sugar based on your taste.

variation

You can add vegetables like bell peppers or snap peas to the skillet while cooking the chicken for added nutrition and texture. For a spicy kick, consider adding red pepper flakes or a drizzle of sriracha to the sauce.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they might dry out quicker since they have less fat.

Q: How can I make the sauce thicker?
A: If you want a thicker sauce, just add a little more cornstarch mixed with water until you reach your desired consistency.

Q: Can I make this recipe in advance?
A: Absolutely! You can prepare the dish ahead of time and reheat it when you’re ready to serve. Just keep it stored properly in the fridge.