Description
This Hawaiian Shoyu Chicken recipe features tender, juicy chicken thighs cooked to crispy perfection in a flavorful soy-based glaze infused with ginger, garlic, and brown sugar. A comforting and savory dish that highlights classic Hawaiian flavors, perfect for a family dinner or casual gathering.
Ingredients
Chicken and Seasoning
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Aromatics and Sauce
- 1 (2″) piece ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup (107 g) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha)
- 1/2 cup plus 1 Tbsp. water, divided
- 2 tsp. cornstarch
- 1 scallion, light and dark green parts only, thinly sliced (optional)
Instructions
- Cook Chicken: In a large, deep skillet or Dutch oven, heat 1 tablespoon of neutral oil. Season the 2 pounds of bone-in, skin-on chicken thighs all over with 1 teaspoon kosher salt. Arrange the chicken in the cold skillet skin side down. Cook over medium heat, without moving, until the skin is golden and crispy, about 10 minutes. Flip and cook for an additional 1 to 2 minutes. Remove chicken from skillet and transfer to a plate.
- Sauté Aromatics and Make Sauce: Using the same skillet, keep over medium heat and add the thinly sliced 2-inch piece of ginger and 3 cloves of garlic. Stir and cook until fragrant, about 1 minute. Add 1/2 cup packed light brown sugar, 1/2 cup reduced-sodium soy sauce, and 1/2 cup water, stirring until the sugar dissolves. Return chicken to skillet skin side up.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat. Then reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and an instant-read thermometer inserted in the thickest part registers 165°F (74°C), about 13 to 18 minutes.
- Reduce Sauce: Remove the chicken from the skillet to a clean plate. Increase heat to medium-high and boil the sauce. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and turns a deep brown color, about 2 to 3 minutes.
- Thicken Glaze and Finish: In a small bowl, whisk together 2 teaspoons cornstarch with the remaining 1 tablespoon cold water. Add this mixture to the sauce and stir until thickened, about 1 minute. Return the chicken to the skillet and toss gently to coat in the glaze. Garnish with thinly sliced scallions if desired and serve warm.
Notes
- For best flavor, use bone-in, skin-on chicken thighs as they stay moist during cooking and provide crispy skin.
- Using reduced-sodium soy sauce helps control the sodium content without compromising flavor.
- Adjust the brown sugar quantity to modulate the sweetness to your preference.
- The glaze can be served over steamed rice for an authentic Hawaiian meal experience.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is cooked safely.
- For a thicker glaze, you can increase the cornstarch slightly but add it gradually to avoid over-thickening.
