featured 2632

Hawaiian Shoyu Chicken Recipe: Sweet Soy-Glazed Oven Chicken

This post may contain affiliate links. See my full disclosure here.

This Shoyu chicken is incredibly easy. Hawaiian-style chicken simmers in a bubbling brown, savory sauce until tender and juicy. It’s perfect for a quick weeknight meal.

A plate of shoyu chicken with a savory soy-based brown sauce poured over the chicken.

Thank you to my new readers for subscribing — I truly appreciate it. If this is your first visit, please consider subscribing; I won’t spam you.

I learned this shoyu chicken from a former coworker from Hawaii. The first time she brought it to a potluck I fell in love with the balance of flavors. The soy sauce in this recipe is not overpowering or excessively salty; the sauce is rich, savory, and perfectly balanced.

Using a good-quality soy sauce makes a noticeable difference. Many inexpensive brands are very salty and can mask other flavors, so if possible choose a mellow, high-quality soy sauce. If you must use a standard store brand, consider increasing the sweet component (brown or white sugar) or adding pineapple juice to mellow the saltiness.

This recipe is very versatile. I sometimes add crushed red pepper or fresh chili for heat, or a splash of pineapple juice for a brighter, fruitier note. The base is forgiving and easy to adjust to your taste.

If you dislike long prep, you’ll love this: the Hawaiian-style maple shoyu chicken takes about 5 minutes to prepare. Combine the sauce ingredients, pour over the chicken in a skillet, then let it simmer until tender. That’s it.

Let the sauce bubble and reduce until the meat is tender and flavorful. Serve over plain white rice or coconut rice for a simple, satisfying meal.

Here’s what you’ll need:

Shoyu Chicken

  • 4–5 pounds chicken thighs (boneless and skinless work fine)
  • 1 cup soy sauce (preferably a good-quality, mellow brand)
  • 1 cup brown sugar (use more sugar if your soy sauce is very salty)
  • 1 head garlic, minced
  • 3 inches fresh ginger, thinly sliced
  • 3 cups chicken broth
  • 3 tbsp water
  • 3–4 tbsp flour or cornstarch (for thickening)
  • 1/4 tsp crushed red pepper (optional)
  • Green onions, sliced, for garnish

How to make shoyu chicken:

1. In a bowl, combine the soy sauce, brown sugar, minced garlic, sliced ginger, and chicken broth. Mix until the sugar dissolves. (Reserve the water and flour/cornstarch for thickening later.)

2. Heat a large sauté pan over medium-high heat. Add the sauce mixture and then nestle the chicken thighs into the pan.

3. Bring the mixture to a boil, then reduce to a simmer. Cook, uncovered, until the chicken is tender, about 45 minutes. Remove the chicken and place it on a serving plate.

4. Strain the sauce to remove the ginger and garlic pieces, then return the strained sauce to the pan and bring it to a boil.

5. In a small bowl, whisk the 3 tbsp water with the flour or cornstarch to make a smooth slurry. Slowly whisk the slurry into the boiling sauce and cook until the sauce thickens, about 3–5 minutes. Adjust thickness or seasoning with a little more water, cornstarch, sugar, or soy sauce as needed.

6. Pour the thickened sauce over the chicken, garnish with sliced green onions, and serve immediately with rice.

A plate of shoyu chicken with thickened brown sauce and green onion garnish.

A plate of shoyu chicken with a savory sauce.

Shoyu Chicken

April Boller Wright

This Shoyu chicken is quick and comforting. The Hawaiian-style chicken simmers in a savory brown sauce until juicy and tender — a great weeknight favorite.




Print Recipe
Pin Recipe
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course
Dinner
Cuisine
Hawaiian
Servings
6 people

Ingredients

  • 4–5 pounds chicken thighs — boneless and skinless is fine
  • 1 cup soy sauce — quality brand recommended
  • 1 cup brown sugar (add more if your soy sauce is very salty)
  • 1 head garlic, finely minced
  • 3 inches ginger, sliced thin
  • 3 cups chicken broth
  • 3 tbsp water
  • 3–4 tbsp flour or cornstarch
  • 1/4 tsp crushed red peppers (optional)

Instructions

  1. Add all sauce ingredients (except the water and flour/cornstarch) into a bowl and mix. Heat a large sauté pan over medium-high heat, add the sauce, then add the chicken. Bring to a boil and reduce to a simmer. Cook about 45 minutes, until the chicken is tender. Remove the chicken and place on a serving plate. Strain the sauce to remove the ginger and garlic.
  2. Mix the water and flour or cornstarch to make a slurry in a small bowl, then add it to the simmering sauce.
  3. Cook over medium-high heat until the sauce thickens. Adjust seasoning or consistency with a little more water, sugar, or cornstarch if needed. Pour the sauce over the chicken and top with sliced green onions. Serve with plain white rice or coconut rice.

Notes

Tips to make this shoyu chicken

Soy Sauce: A quality, mellow soy sauce yields the best results. If you use a strong, salty brand, increase the sugar or add pineapple juice to balance the flavor.

Leftovers: This shoyu chicken often tastes even better the next day after the flavors have melded.

Keyword
hawaiian chicken, shoyu chicken

Like this? Leave a comment below!
Let us know how it was!

You may also like these other chicken recipes.

BAKED TERIYAKI CHICKEN LEGS

SMOTHERED CHICKEN

FRIED CHICKEN

PEACH GLAZED CHICKEN WINGS

PERUVIAN FRIED RICE

CHICKEN LEGS

Remember to subscribe to the Whisk It Real Gud newsletter for recipe updates delivered to your inbox. Follow Whisk It Real Gud on Pinterest.