This Hawaiian Shoyu Chicken is a delicious, comforting dish that’s full of sweet and savory flavor. Made with soy sauce, brown sugar, garlic, and ginger, the chicken simmers until it’s tender and deeply infused with flavor. I love serving it over white rice with a side of macaroni salad — it brings a little island-style warmth to my kitchen, no matter the season.
Why I’ll Love This Recipe
I love this recipe because it’s quick to prepare, full of bold flavor, and incredibly satisfying. The sauce is rich and sticky with just the right balance of salty and sweet. It’s one of those dishes where the leftovers are even better the next day. Plus, it uses simple pantry ingredients and comes together in one pot — easy cleanup, big flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bone-in or boneless chicken thighs (skin-on or skinless)
- Soy sauce (shoyu)
- Brown sugar
- Garlic, minced
- Fresh ginger, minced or grated
- Water
- Green onions (for garnish)
- Optional: sesame seeds, red pepper flakes, or pineapple juice for extra flavor
Directions
- Prepare the sauce
In a large pot or deep skillet, I combine soy sauce, brown sugar, garlic, ginger, and water. I stir it until the sugar dissolves and bring it to a gentle boil. - Add the chicken
I place the chicken thighs into the pot, making sure they’re mostly covered by the sauce. I reduce the heat to a simmer and cover the pot. - Simmer until tender
I let the chicken cook gently for about 30–40 minutes, flipping occasionally so it cooks evenly and absorbs all the flavor. I remove the lid for the last 10–15 minutes to let the sauce reduce and thicken slightly. - Finish and garnish
Once the chicken is tender and glazed, I remove it from the heat and spoon the sauce over the top. I sprinkle chopped green onions and sesame seeds over the chicken before serving. - Serve
I love serving this over a bowl of steamed white rice, with a scoop of Hawaiian-style macaroni salad or some stir-fried veggies on the side.
Servings and timing
Servings: 4–6
Prep time: ~10 minutes
Cook time: ~40 minutes
Total time: ~50 minutes
Variations
- I add a splash of pineapple juice to the sauce for a hint of tropical sweetness
- I use boneless skinless thighs for quicker cooking and easier serving
- I spice it up with a pinch of red pepper flakes or sriracha
- I reduce the sauce longer for a stickier, more caramelized glaze
- I shred the chicken and use it in rice bowls or lettuce wraps
storage/reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: I freeze cooked chicken (with sauce) for up to 2 months. I thaw overnight in the fridge before reheating.
Reheating: I reheat gently on the stove or in the microwave, spooning sauce over the top to keep it moist. A splash of water helps loosen the sauce if it thickens too much.
FAQs
What is “shoyu” chicken?
Shoyu is the Japanese word for soy sauce, and this dish is a Hawaiian-style braised chicken made with soy sauce, sugar, and aromatics. It’s sweet, savory, and incredibly tender.
Can I use chicken breasts?
Yes, but I prefer thighs for their flavor and tenderness. If I use breasts, I watch the cooking time carefully to avoid drying them out.
Do I need to marinate the chicken?
No, the chicken simmers directly in the sauce, which infuses it with flavor as it cooks. No marinating necessary.
Can I make it in a slow cooker?
Yes. I add all the ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. I finish by reducing the sauce on the stove if needed.
What’s best to serve with it?
I always serve it with white rice to soak up the sauce. Macaroni salad, steamed broccoli, or cabbage slaw are great sides too.
Conclusion
This Hawaiian Shoyu Chicken is a deeply flavorful, easy-to-make dish I keep coming back to. Whether I’m cooking for the family or meal-prepping for the week, it’s simple, delicious, and always satisfying. The sweet and savory sauce clings to every bite of tender chicken — making it a true comfort food with island flair.
Print
This Hawaiian Shoyu Chicken is a sweet and savory island-style dish made by simmering chicken in a soy sauce, brown sugar, garlic, and ginger marinade. Tender, flavorful, and perfect served over rice, it’s an easy one-pot meal packed with aloha.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
- 2–2.5 lbs chicken thighs (bone-in or boneless, skin-on or skinless)
- 3/4 cup soy sauce (shoyu)
- 3/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1 1/4 cups water
- Green onions, chopped (for garnish)
- Optional: 1 tbsp sesame seeds, red pepper flakes, or 1/4 cup pineapple juice
Instructions
- In a large pot or deep skillet, combine soy sauce, brown sugar, garlic, ginger, and water. Stir and bring to a gentle boil.
- Add chicken thighs to the pot, making sure they’re mostly submerged. Reduce heat to a simmer and cover.
- Simmer for 30–40 minutes, flipping chicken occasionally. Remove lid in the last 10–15 minutes to reduce and thicken the sauce.
- Once chicken is tender and glazed, spoon sauce over top and garnish with green onions and sesame seeds if desired.
- Serve hot over steamed white rice with optional sides like macaroni salad or vegetables.
Notes
- Add pineapple juice for a tropical flavor boost.
- Use boneless thighs for quicker cooking.
- Add red pepper flakes or sriracha for a spicy kick.
- Simmer uncovered longer for a thicker, sticky glaze.
- Shred leftovers for rice bowls or lettuce wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 1120mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 135mg
