Shoyu Chicken really is a marvel, isn’t it? Every time I make this dish, I’m reminded of its beautiful simplicity and the deep, satisfying flavors it brings. It’s one of the most beloved dishes out of Hawaii. The soy sauce, or shoyu, blends so well with the sweet and garlicky flavors, making the sauce just irresistible.
The chicken itself becomes so tender, falling off the bone. I let it braise slowly in that rich, umami-packed shoyu sauce, and the aroma that fills the kitchen is just heavenly. It’s one of those dishes that’s incredibly easy to prepare but tastes like you’ve spent all day on it.
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 take on food. Loco Moco, Kalua Pork and Hawaiian Macaroni Salad are all very tasty island recipes I have featured on GypsyPlate. 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 the dish is shoyu, or soy sauce. This gives the chicken its deep, rich color and forms the base of its rich, umami packed savory flavor.
While the precise origins of Shoyu Chicken are a bit murky, it likely emerged as local Hawaiian 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.
Shoyu Chicken is typically slow-cooked in soy sauce, making the chicken really tender and full of flavor. It’s usually served with white rice and sometimes with macaroni salad.
What started as a homemade dish quickly became popular all over Hawaii. It’s loved for its rich flavors and simple preparation. This dish really shows how Hawaiian cuisine has blended Asian cooking styles with local tastes.
What Cut of Chicken is Best
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 thighs are also tastier and don’t dry out as easily as breasts do. The end result is a really juicy and tender piece of chicken that soaks up all the delicious flavors from the shoyu marinade.
A Note About Shoyu 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.
Ingredients Needed
- Chicken – I am using bone-in, skin on chicken thighs.
- For Shoyu Sauce – Soy sauce, brown sugar, rice vinegar, garlic, ginger, scallions, red chili flakes, water.
- Cornstarch – To make a slurry to thicken the sauce.
- For garnish – Sesame seeds, green parts of scallions.
Easy Shoyu Chicken Recipe
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.
To make the shoyu 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.
To braise the shoyu chicken, I pour the shoyu braising liquid into my Dutch oven. Then, I 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.
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.
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.
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 Hawaiian Macaroni 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
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.
- 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: To crisp up the skin and add a lovely caramelized flavor, I broil the chicken at the end of cooking.
- Thicken the Sauce: I like a thicker sauce to drizzle over rice, so I use a cornstarch slurry. I just make sure to cook it long enough to get rid of that starchy taste.
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 chicken, you’re tasting a bit of history and tradition. Whether it’s your first time or you’ve had it before, enjoy the meal and the memories it reminds you of.
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
Laksa Noodle Soup
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.
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ cup soy sauce (see note 1)
- 1 cup water
- ½ cup brown sugar
- 2 Tbsp rice vinegar
- 6 garlic, sliced
- 2 inch ginger, peeled and sliced
- 2 scallions, sliced
- ¼ tsp red chili 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.
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.
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.
- 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 233Total 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.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
