Shoyu Chicken is one of the most beloved dishes out of Hawaii, and since I’ve started making it I can certainly see why! This surprisingly easy dish features fall off the bone tender chicken that’s braised in soy sauce and other yummy flavor enhancers.
I love serving it piled high on a bed of fluffy rice with a side of creamy Hawaiian Mac Salad. It’s a perfect meal for gatherings or a comforting weeknight dinner.
Hawaiian food culture is really interesting because it mixes old native traditions with flavors from people who came to the islands from all over the world. People from China, Japan, Portugal, Korea, and the Philippines all brought their unique dishes. Over time, these different styles blended together to create what’s now called “local food” in Hawaii.
I’ve been fascinated by their unique takes on food like Loco Moco and Kalua Pork. So I was pretty geared up to try another very common Hawaiian dish, this time with chicken.
What is Shoyu Chicken?
The term “shoyu” is the Japanese word for soy sauce. Japanese immigrants brought this savory condiment with them when they came to Hawaii. As the name suggests, the star of this dish is shoyu, or soy sauce. This gives the chicken its deep, rich color and forms the base of its umami packed savory flavor.
While the precise origins of this Hawaiian chicken recipe are a bit murky, it likely emerged as local cooks began adapting and incorporating the flavors of soy sauce into their food. Over time, they added elements like ginger, garlic, and brown sugar, lending the dish its distinct sweet and savory profile.
What started as a homemade dish quickly became popular all over Hawaii, and is now one of the islands’ signature dishes.
Ingredients Needed
For exact measurements, see the recipe card at the end of this post. These are the things you will need:
- Chicken – For Shoyu Chicken, I always use bone-in, skin-on chicken thighs because the bone and skin really add to the flavor. As the chicken cooks slowly, the fat from the skin melts into the sauce, making it richer, and the bone keeps the meat moist and tender. Chicken leg quarters, drumsticks, or a mix of thighs and drumsticks are also great options.
- Shoyu (soy sauce) – Different Asian cuisines have different variations of soy sauce, and Shoyu is the Japanese version. Before you start planning a trip to your nearest Asian market, you may well already have some in your pantry. Kikkoman, the most widely available soy sauce in America, is in fact a Japanese Shoyu.
- Brown sugar – This gives the dish its sweetness.
- Rice vinegar – For the tanginess factor. Don’t panic if there’s none in your panty, regular white vinegar can be used as a substitute.
- Ginger and garlic – Those aromatic staples in Asian cooking. Always go with freshly minced.
- Crushed red pepper – Just a touch, for a little heat.
- Scallions – Both in the braising liquid, as well as for garnish.
- Cornstarch – To make a slurry to thicken the sauce.
- Sesame seeds – For garnish.
Easy Shoyu Chicken Recipe
Note: The third step of broiling the chicken is optional. I enjoy it both ways, and have included pictures of both. The chicken in the brown bowl is broiled, the chicken in the white bowl is not.
1. Prepare braising liquid: I start by adding soy sauce, water, brown sugar, rice vinegar, garlic, ginger, scallions, and a pinch of red chili flakes to a bowl. Then, I give everything a good whisk until it’s all well combined and ready to go.
2. Braise chicken: I pour the shoyu braising liquid into my Dutch oven, then carefully nestle the chicken thighs into the pot, making sure they’re as submerged as possible in the flavorful liquid so they can soak it all up while cooking.
I bring the mixture to a boil over high heat, then reduce the heat to low. I cover the pot and let it simmer for 45-50 minutes, stirring occasionally.
I keep going until the chicken is so tender it almost falls apart and is cooked all the way through. I aim for an internal temperature of at least 185°F, checking with an instant-read thermometer to make sure it’s perfectly tender.
3. Broil the shoyu chicken (optional): To take this dish to the next level, I preheat my oven to its highest broil setting. Then, I transfer the chicken thighs to a wire rack on a baking sheet and place them under the broiler. I let them cook for about 4-5 minutes, rotating the baking sheet halfway through. I watch them closely to make sure the chicken skin gets crispy and caramelized without browning too quickly.
4. Thicken the sauce (optional): While the chicken is broiling, I thicken the braising liquid. I bring the cooked shoyu sauce to a boil and stir in a cornstarch slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of water. I let it simmer for about 5 minutes, or until it’s reduced to the consistency I like.
5. Serve: To finish, I serve the chicken on a bed of white rice, making sure to drizzle plenty of that delicious shoyu sauce over the top. Like locals, you can have a side of mac salad, too.
Crockpot Method
I make the shoyu braising liquid and place both the liquid and the chicken in my slow cooker. I set it to cook on high for 3-4 hours, or on low for 5-6 hours, until the chicken is fall-apart tender.
To finish, I follow the steps above: I broil the chicken to get the skin crispy and caramelized, and I thicken the braising liquid. If your slow cooker has a searing or browning feature, you can use it directly in the slow cooker to thicken the sauce. This makes everything super convenient and keeps the flavors intense.
Oven Baked Method
Some days, I make the shoyu braising liquid and place the chicken along with the liquid in a Dutch oven or a baking casserole dish. Then, I cover it and braise it in a preheated oven at 400°F for about 45-60 minutes, or until the chicken is fall-apart tender.
To finish, I follow the steps I mentioned earlier: broil the chicken to crisp up the skin and thicken the braising liquid as needed. This method brings out rich flavors and a fantastic texture in the chicken.
Alpana’s Tips
- Choose the right cut: I always choose bone-in, skin-on chicken thighs because they are juicier and more flavorful, which leads to a more tender result after braising. Legs are good too, just avoid white meat.
- Slow and steady: When I’m braising, I make sure to keep it at a gentle simmer. Boiling too vigorously can make the chicken tough, so slow and steady is key.
- Broil for crispiness: Though the broiling is technically optional, I really recommend it.
Shoyu Chicken is a perfect example of a fusion of two cultures. Try my easy chicken braised in soy sauce, island style. Every time you eat this Hawaiian chicken recipe, you’re tasting a bit of history and tradition.
Shoyu Chicken, on our Gypsy Plate… enjoy!
More chicken dishes from around the world:
Indian Chicken Masala
Peruvian Pollo a la Brasa
Jamaican Jerk Chicken
Hungarian Paprikash
Dominican Pollo Guisado
Thai Green Chicken Curry
Chicken Jollof Rice
Coq au Vin
Hawaiian Shoyu Chicken
My recipe for Hawaiian Shoyu Chicken features chicken braised in a flavorful soy sauce based sauce until it's melt in your mouth tender. See notes for slow cooker and oven methods.
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ cup soy sauce (see note 1)
- 1 cup water
- ½ cup brown sugar
- 2 tablespoons rice vinegar
- 6 cloves garlic, sliced
- 2 inches ginger, peeled and sliced
- 2 scallions, sliced
- ¼ teaspoon crushed red pepper flakes
- cornstarch slurry (optional)
- sesame seeds, for garnish
- green part of scallions, for garnish
Instructions
- Make the shoyu braising liquid: Add the soy sauce, water, brown sugar, rice vinegar, garlic, ginger, scallions, red chili flakes to a bowl. Whisk to combine.
- Braise the shoyu chicken: Pour the braising shoyu liquid into a Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is fall-apart tender and cooked through.
- Optional broiling: Preheat oven to its highest broil setting. Transfer the chicken thighs to a wire rack on baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. Keep an eye on it and make sure it’s not browning too quickly.
- As the chicken broils, you can also thicken the braising liquid. Bring the cooked shoyu sauce to a boil and add cornstarch slurry (by mixing 1 tsp cornstarch in 1 Tbsp water). Simmer the sauce for 5 minutes, or until reduced to desired consistency.
- Serve with rice and Hawaiian Macaroni Salad.
Notes
- Different Asian countries have different soy sauces. For authentic flavors, use a Japanese shoyu. Kikkoman is one such shoyu (though it doesn't say so on the bottle), and is the most widely available soy sauce in America.
- Crockpot method: Prep the recipe by making the shoyu braising liquid and place chicken and liquid in your slow cooker. Slow cook on high for 3-4 hours or on low for 5-6 hours until the chicken is fall-apart tender. Finish as directed in Steps 3-4. If your slow cooker has a searing/browning feature, you can use it to thicken the braising liquid in the slow cooker.
- Oven method: Make the shoyu braising liquid and place the chicken along with shoyu liquid in a dutch oven or baking dish. Cover and braise it in preheated oven at 400°F for 45-60 minutes, or until chicken is fall apart tender. Finish the recipe according to Steps 3-4 above.
- Leftovers: Store the leftovers in an airtight container in the refrigerator if you plan to eat them within 3-4 days. If you want to keep the chicken for a longer period, place it in freezer-safe bags or containers and store in the freezer. It's best used within 2-3 months for optimal flavor and texture. If frozen, thaw overnight in the refrigerator. In a skillet or saucepan over medium heat, add the chicken and any remaining sauce. Cover and let it simmer gently until heated through. You can also reheat in the microwave.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 234Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 1820mgCarbohydrates 30gFiber 2gSugar 23gProtein 12g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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