The Ultimate Hawaiian Shoyu Chicken (Easy Weeknight Dinner!)

Imagine tender, impossibly juicy chicken thighs with shatteringly crisp, golden-brown skin, all lacquered in a sweet, savory, and glossy glaze infused with fragrant ginger and garlic. That, my friends, is the pure, island-inspired magic of Hawaiian Shoyu Chicken. This is, without a doubt, the most flavorful and satisfying one-pan chicken dinner you will make for a busy weeknight.

I promise you, this will become an instant family favorite. The technique of starting the chicken in a cold pan is a true game-changer that guarantees perfectly rendered, crispy skin every time. And the sauce—oh, the sauce!—it’s an addictive, syrupy glaze that you’ll want to drizzle over everything on your plate.

Get ready to master a beloved Hawaiian classic, a dish so simple and delicious, it will bring a little bit of aloha to your dinner table any night of the week.

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Why This Shoyu Chicken is a Weeknight Miracle

You are going to be completely amazed by how much flavor is packed into this simple, one-pan dish. It’s a true keeper. Here’s why:

• The Ultimate Sweet and Savory Glaze: The simple shoyu (soy sauce) and brown sugar sauce reduces into a thick, glossy, and incredibly addictive glaze that coats every piece of chicken.
• Guaranteed Crispy Skin: The clever technique of starting the chicken skin-side down in a cold skillet renders the fat perfectly, resulting in unbelievably crisp, golden-brown skin.
• Incredibly Juicy and Tender Meat: Using bone-in chicken thighs and braising them in the sauce ensures the meat stays succulent, tender, and packed with flavor.

Recipe Snapshot

Your Shopping List for This Island Classic

This impressive dish comes together with a handful of simple pantry staples.

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→ For the Chicken and Glaze

• 1 Tbsp neutral oil → Like canola or vegetable oil.
• 2 lb bone-in, skin-on chicken thighs → This cut is essential for juicy meat and crispy skin!
• 1 tsp kosher salt → For the initial seasoning.
• 1 (2-inch) piece of ginger & 3 garlic cloves → Thinly sliced, for the aromatic base of the sauce.
• ½ cup packed light brown sugar → For that perfect caramel-like sweetness.
• ½ cup reduced-sodium soy sauce → Use a Japanese-style soy sauce (shoyu). Aloha brand is traditional if you can find it!
• ½ cup plus 1 Tbsp water → Divided for the sauce and the cornstarch slurry.
• 2 tsp cornstarch → The secret to thickening the sauce into a perfect, glossy glaze.
• 1 scallion → Thinly sliced, for a fresh, optional garnish.

Let’s Get Cooking! Your Step-by-Step Guide

Ready for a trip to the islands? This one-pan meal is your delicious ticket.

Part 1: The Perfect Crispy-Skinned Chicken

1. The Cold Pan Sear: In a large, deep skillet or Dutch oven, swirl the oil to coat. Season the chicken thighs all over with kosher salt. Arrange the chicken in the cold skillet, skin-side down, in a single layer.
2. Render and Crisp: Place the skillet over medium heat. Let the chicken cook, completely undisturbed, for about 10 minutes. The fat will slowly render, and the skin will become deeply golden brown and crispy. It should release easily from the pan.
3. Flip and Sear: Flip the chicken and cook for just 1 to 2 more minutes to lightly brown the other side. Transfer the beautifully seared chicken to a plate.

Part 2: The Sweet & Savory Shoyu Braise

4. Sauté the Aromatics: In the same skillet with the rendered chicken fat, cook the sliced ginger and garlic over medium heat, stirring constantly, for about 1 minute until fragrant. Be careful not to burn them.
5. Build the Sauce: Add the brown sugar, soy sauce, and ½ cup of water. Stir until the sugar is completely dissolved.
6. Braise the Chicken: Return the chicken to the skillet, this time skin-side up. Nestle it into the sauce. Bring the sauce to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover the skillet and let the chicken cook for 13 to 18 minutes, or until it’s cooked through and a thermometer reads 165°F.

Part 3: The Final Luscious Glaze

7. Thicken the Sauce: Transfer the cooked chicken to a clean plate. Bring the remaining sauce in the skillet to a boil over medium-high heat, then reduce to a simmer. Let it cook for 2 to 3 minutes to reduce and deepen in color.
8. Make the Slurry: Meanwhile, in a small bowl, whisk the cornstarch with the remaining 1 tablespoon of cold water until it’s completely smooth.
9. Create the Glaze: Pour the cornstarch slurry into the simmering sauce and stir constantly for about 1 minute. The sauce will magically thicken into a beautiful, glossy glaze.
10. Coat and Serve: Return the chicken to the pot and gently toss to coat each piece in the luscious glaze. Garnish with sliced scallions, if using, and serve immediately!

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Hawaiian Shoyu Chicken Thighs with Crispy Skin

This Hawaiian Shoyu Chicken is the ultimate easy weeknight dinner! Bone-in, skin-on chicken thighs are seared until the skin is shatteringly crisp, then braised in a sweet and savory ginger-garlic soy glaze. A one-pan meal ready in 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 674

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp. neutral oil
• 2 lb. bone-in, skin-on chicken thighs
• 1 tsp. kosher salt
• 1 (2″) piece ginger peeled, thinly sliced
• 3 cloves garlic thinly sliced
• 1/2 cup packed light brown sugar
• 1/2 cup reduced-sodium soy sauce preferably Aloha brand
• 1/2 cup plus 1 Tbsp. water divided
• 2 tsp. cornstarch
• 1 scallion thinly sliced (optional)

Equipment

• Large, deep skillet or Dutch oven
• Tongs
• Instant-Read Thermometer

Method

 

1. Season chicken all over with salt. Arrange in a large, cold skillet with oil, skin side down. Cook over medium heat, undisturbed, until skin is golden and crispy, about 10 minutes. Flip and cook 1-2 minutes more. Transfer to a plate.
2. In the same skillet, cook ginger and garlic until fragrant, about 1 minute. Add brown sugar, soy sauce, and 1/2 cup water; stir until sugar dissolves. Return chicken to skillet skin side up.
3. Bring to a boil, then reduce heat to a simmer. Cover and cook until chicken is cooked through (165°F), 13 to 18 minutes.
4. Transfer chicken to a clean plate. Bring the sauce to a boil, then simmer to reduce slightly, 2 to 3 minutes.
5. In a small bowl, whisk cornstarch with the remaining 1 Tbsp. cold water. Add the slurry to the simmering sauce and stir until thickened to a glaze, about 1 minute.
6. Return chicken to the pot and toss to coat in the glaze. Top with scallions, if using, and serve.

Notes

Cold Pan Sear: Starting the chicken in a cold skillet is the secret to perfectly rendered fat and super crispy skin. Don’t skip this step!

Authentic Serving Suggestion: For a classic Hawaiian plate lunch, serve the shoyu chicken with two scoops of white rice and one scoop of macaroni salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet to preserve the texture of the glaze.

WiseRecipes’ Top Tips for Perfect Shoyu Chicken

These simple secrets are the key to making this Hawaiian classic truly exceptional.

1. Embrace the Cold Pan Sear. It feels wrong, but trust the process! Starting the chicken skin-side down in a cold pan and bringing it up to temperature slowly is the professional secret to perfectly rendered fat and shatteringly crisp, non-stick skin.
2. Use Bone-In, Skin-On Thighs. This cut is non-negotiable for the best results. The bone adds a huge amount of flavor to the sauce as it braises, and the skin protects the meat, keeping it incredibly juicy while providing that essential crispy texture.
3. Don’t Burn Your Aromatics. The garlic and ginger only need a minute in the hot pan to become fragrant. Keep stirring them, and as soon as you can smell them, you’re ready to add the liquid. Burnt garlic will make your sauce bitter.
4. Make a Proper Slurry. Always mix your cornstarch with a small amount of cold liquid before adding it to a hot sauce. If you dump cornstarch directly into the hot sauce, it will clump up instantly.
5. Serve it Plate Lunch Style! For the most authentic Hawaiian experience, serve your shoyu chicken with a scoop of white rice and a scoop of creamy macaroni salad. It’s a classic combination for a reason!

Keep It Fresh! Storing & Reheating Instructions

This dish makes for incredible leftovers as the flavors continue to meld.

• Refrigerator: Once cooled, store the chicken and any extra glaze together in an airtight container in the refrigerator for up to 4 days.
• Reheating: The best way to reheat is gently in a skillet over low-medium heat. This allows the glaze to become luscious again and helps the skin crisp back up slightly. You can also microwave it, but the skin will be soft.

FAQs: Your Shoyu Chicken Questions, Answered!

Can I use boneless, skinless chicken?

You can, but the results will be quite different. Use boneless, skinless thighs for the best flavor. Sear them for just a few minutes per side, then reduce the simmering time in the sauce to about 8-10 minutes, as they will cook much faster. You will miss out on the crispy skin, which is a key part of the dish.

What is “Aloha” soy sauce? Is it necessary?

Aloha Shoyu is a popular brand of soy sauce from Hawaii. It’s known for being slightly milder and less salty than some other brands. It’s not necessary, but if you can find it, it adds a nice authentic touch! Otherwise, any good quality, reduced-sodium Japanese soy sauce (shoyu) is perfect.

Can I make this in an Instant Pot or slow cooker?

You can adapt it. For an Instant Pot, you would use the “Sauté” function to sear the chicken and aromatics, then pressure cook for about 10 minutes. For a slow cooker, you would still want to sear the chicken on the stovetop first for the crispy skin, then transfer everything to the slow cooker and cook on low for 3-4 hours.

Is this recipe good for meal prep?

Absolutely! This is a fantastic meal prep recipe. The chicken and sauce keep beautifully. Just portion it out with some rice and steamed vegetables (like broccoli) for a week of delicious, easy lunches.

Final Thoughts: Your Ticket to a Flavor Vacation

There is nothing more satisfying than a simple, one-pan meal that delivers a world of flavor. This Hawaiian Shoyu Chicken is a perfect weeknight escape—a dish that is comforting, exciting, and incredibly delicious all at once. It’s proof that you don’t need a long list of ingredients to create a truly memorable meal. I hope it brings a little taste of the islands and a lot of joy to your dinner table. Aloha!