Hawaiian Shoyu Chicken: Easy & Delicious
30-Minute Meal Poultry.
A simple 30-minute recipe for sweet, savory, and sticky Hawaiian Shoyu Chicken, perfect for a weeknight meal.
I remember the first time I had real shoyu chicken. It was on a little family trip, at a roadside stand with red picnic tables. The chicken was so tender, and the sauce was this perfect balance of sweet and salty. I scribbled down what I thought was in it on a napkin. Back home, it took a few tries, but when I finally got it right, that same delicious aroma filled my own kitchen. Now, it's our go-to for a quick dinner that feels like a mini vacation.
Why This Recipe Feels Like Home
- •It fills the house with the most incredible, comforting aroma.
- •The sauce is perfectly balanced—sweet, salty, and savory.
- •Ready in about 30 minutes, which is a lifesaver on busy nights.
- •It’s a one-pan wonder, so cleanup is a breeze.
- •The chicken comes out impossibly tender and juicy every single time.
- •It tastes just like authentic Hawaiian plate lunch.
My son asks for this at least once a week. He calls it 'the sticky chicken' and won't eat anyone else's version. It's just so satisfying to see him clean his plate every single time.
Essential Ingredient Guide
- Shoyu (Soy Sauce): This is the heart of the dish. I like to use a good quality, low-sodium Japanese soy sauce. It provides a rich, salty depth without being overpowering.
- Bone-in, Skin-on Chicken Thighs: Honestly, this is the best cut for this recipe. The bone adds so much flavor to the sauce as it simmers, and the skin gets beautifully glazed. Using thighs ensures the chicken stays moist and tender.
- Fresh Ginger and Garlic: Please, use fresh! The fragrance and sharp bite from fresh ginger and garlic make all the difference. The pre-minced jarred stuff just doesn't have the same life in it.
Complete Cooking Process
- In your skillet, gently whisk together the shoyu, water, brown sugar, minced garlic, and grated ginger.
- Warm it over medium heat, just until the sugar melts away. The kitchen will start to smell amazing right about now.
- Carefully place the chicken thighs in the sauce. Try to keep them in a single layer.
- Lower the heat, pop a lid on, and just let it do its thing for about 20 minutes. It's a quiet, gentle simmer.
- Flip the chicken over to let the other side soak up all that goodness.
- Once the chicken is cooked, take it out and set it aside for a moment.
- Mix the cornstarch and cold water until smooth—no lumps!
- Stir this little mixture into the sauce in the pan. Watch it transform; it'll become this beautiful, glossy glaze right before your eyes.
- Add the chicken back in, give it a good toss to coat, and you're done. Look at that shine.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
You can, but they cook much faster and can dry out. If you do, I'd suggest cutting them into chunks and reducing the simmer time to about 10-15 minutes total to keep them juicy.
→Is this recipe very sweet?
It has a lovely sweetness that balances the saltiness of the shoyu, which is classic for this dish. If you prefer it less sweet, you can start with a 1/2 cup of brown sugar and adjust from there.
→Can I make this gluten-free?
Yes, absolutely. Just substitute the shoyu with a gluten-free tamari or a gluten-free soy sauce. The flavor will be just as wonderful.
→How do I store leftovers?
They keep beautifully. Just pop them in an airtight container in the fridge for up to 3 days. The flavor honestly gets even better the next day.
Hawaiian Shoyu Chicken: Easy & Delicious
Make Hawaiian Shoyu Chicken in 30 minutes! This easy recipe is spicy, sweet, salty, and sticky—just like from a Hawaiian BBQ.
Timing
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Shoyu Chicken
- 018 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 021 cup shoyu (Japanese soy sauce)
- 031 cup water
- 043/4 cup packed brown sugar
- 054 cloves garlic, minced
- 061-inch piece fresh ginger, grated
- 071/4 cup chopped green onions
- 081 tablespoon cornstarch
- 092 tablespoons cold water
For Garnish
- 01Toasted sesame seeds
- 02Extra sliced green onions
Instructions
In a large skillet or Dutch oven, combine the shoyu, water, brown sugar, minced garlic, and grated ginger. Stir together over medium heat until the sugar has completely dissolved.
Carefully place the chicken thighs into the sauce in a single layer, skin-side up. Bring the liquid to a gentle simmer.
Once simmering, reduce the heat to low, cover the skillet, and let the chicken cook for 20 minutes. The gentle heat keeps it tender.
Uncover the skillet, flip the chicken thighs over, and continue to simmer for another 5-10 minutes, or until the chicken is cooked through and tender.
Using tongs, remove the chicken from the skillet and set it aside on a plate.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until you have a smooth slurry with no lumps.
Pour the cornstarch slurry into the sauce remaining in the skillet. Increase the heat to medium-high and bring to a boil, stirring constantly until the sauce thickens into a beautiful, glossy glaze. This happens quickly!
Return the chicken to the skillet, along with any juices from the plate. Add the chopped green onions and toss everything together to coat the chicken in the sticky glaze.
Serve immediately over steamed rice, garnished with more green onions and a sprinkle of toasted sesame seeds.
Notes & Tips
- 1Feel free to add a pinch of red pepper flakes to the sauce if you like a little bit of heat.
- 2A pineapple ring can be simmered in the sauce for an extra touch of island flavor.
Tools You'll Need
- •Don't let the sauce boil too aggressively; a gentle simmer is key to tender chicken.
- •Using bone-in chicken thighs really does make a difference in the flavor of the final sauce.
- •The cornstarch slurry is essential for that signature sticky glaze. Don't skip it!
- •Make sure your cornstarch slurry is completely smooth before adding it to the hot liquid to avoid lumps.