Hawaiian Shoyu Chicken - Wine Dine With Jeff


  • 3 1/2 to 4 Pounds of Chicken Thighs Bone-In Skin on ( used 8 Chicken Thighs)
  • 24 Oz / 3 Cups of Low Sodium Chicken Stock
  • 10 Oz or 1 1/4 cups of Shoyu (Shoyu is another name for Soy Sauce in Hawaii
  • 3 Inches of fresh ginger sliced into tiny matchstick slices
  • 1 head of garlic or 8 cloves of garlic smashed or sliced
  • 1 Cup of brown sugar
  • 2 Tablespoons of Coconut Vinegar ( can also use white and rice vinegars)
  • 1 Large Maui Onion chopped into large pieces
  • 4 Tablespoons of corn starch plus 4 Tablespoons of water for slurry
  • (Optional) Scallions for topping
  • (Optional) Red Fresno chili for topping for some spice


  • 1. Shoyu chicken is this fabulous Fusion of flavors from Hawaii and Japan. I was first introduced to this classic when I visited Hawaii and fell in love with the salty sweet flavors of this dish. Every Hawaiian family has their own recipe passed down from generation to generation. I couldn't wait to come back and jump into my test kitchen to come up with my version of this Classic comfort food. Shoyu Chicken is always paired with your favorite white rice to soak up the amazing Shoyu sauce along with macaroni salad. It is important to clarify that the name Shoyu is Soy Sauce in Hawaii and Japan.
  • 2. This is such an easy recipe to make and the best part is that the chicken even tastes better the next day after sitting in that amazing sauce in the fridge. Start by cutting up all the vegetables. With the back of your spoon remove the skin from the ginger root and cut the ginger up into small thin matchbox sticks. Smash the garlic with your knife and simply run your knife though it, does not need to be minced up fine because the garlic will caramelize and turn sweet in the shoyu sauce. Yes that sounds like to much garlic but it is not you will love it. Roughly chop up the Maui onion and set aside.
  • 3. We are using Bone-In Skin on Chicken thighs, If you are not a fan of chicken skin just remove the skin but keep the Bone-In adds tremendous flavors to the shoyu sauce. Most chicken thighs come with access skin, I like to trim any skin that is overhanging past the meat with my kitchen shears. No need to salt the chicken or anything in the recipe their is enough sodium in the shoyu soy sauce even if your using low sodium.
  • 4. I use a 9 by 5 inch pot with a lid. Start by adding your low sodium chicken stock , Shoyu, Brown Sugar, Vinegar, Ginger and Garlic. Stir the liquid to incorporate the brown sugar with the sauce. Do Not turn the burner on yet!! Add the chicken and push down to make sure all the chicken is submerged into the liquid. Then add the chopped Maui onions on top of the chicken. Don't worry if the onions are not submerged because they will cook down into the sauce and turn sweet.
  • 5. Start with turning the burner on high. When the sauce starts to boil turn the burner down to low just enough for the sauce to be simmering low. Pictured below but the lid should be on. As long as the chicken is submerged into the sauce not need to stir or do anything. The chicken will be cooked through in 35 minutes, but if you would like very tender fall off the bone meat you want to simmer for a total of 45 to 55 minutes depending on how tender you want your chicken. I love fall off the bone tender chicken so I cook my Shoyu Chicken for 55 minutes.
  • 6. Remove the chicken from the sauce when it is your desired consistency. Add 4 tablespoons of cold water to a small bowl then add 4 tablespoons of corn starch and whisk together until you see no clumps. Bring the shoyu sauce back to a rolling boil and slowly add the corn starch slurry to the sauce. It will take 1 to 2 minutes for the sauce to thicken up, it will not be a consistency of country gravy, you just want it thick enough to coat the back of your spoon.
  • 7. Optional step I like to lay the chicken thighs on a baking sheet skin side up and place them into the broiler for 1 to 3 minutes depending on how hot your broiler is set. I like to crisp up and caramelize the skin. Make sure you keep a constant eye on the chicken under the broiler because of the sugars the skin will burn fast.
  • 8. Don't forget to pair with your favorite white rice and pour that amazing shoyu sauce over the chicken and rice. I like to top mine with green scallions and sliced red Fresno chili for a little spice that is my California twist on the Hawaiian classic. I hope this becomes your new favorite.

Recipe Video:

Hawaiian Shoyu Chicken

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