Description
A comforting Hawaiian shoyu chicken recipe featuring tender chicken simmered in a rich sweet-savory soy sauce with garlic and ginger.
Ingredients
- 1 kg bone-in chicken thighs or drumsticks
- 1 cup (240 ml) soy sauce (shoyu)
- 1 cup (240 ml) water
- 3/4 cup (150 g) brown sugar
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- Sesame seeds, optional for garnish
Instructions
- Place the chicken pieces in a large pot or deep pan.
- In a bowl, mix together soy sauce, water, brown sugar, garlic, ginger, green onions, sesame oil, and black pepper.
- Pour the sauce over the chicken and bring to a gentle boil over medium heat.
- Reduce heat to low, partially cover the pot, and simmer for 35–40 minutes until the chicken is tender and fully cooked.
- If a thicker sauce is desired, mix cornstarch with water and stir into the pot during the last few minutes of cooking.
- Spoon the sauce over the chicken before serving and garnish with sesame seeds if desired.
Notes
- Add pineapple chunks for a sweeter tropical flavor.
- Boneless chicken thighs can be used for easier serving.
- Add chili paste or red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop to maintain flavor and texture.
- Freeze cooked chicken and sauce for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 20 g
- Sodium: 1450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
