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A plate of Hawaiian shoyu chicken featuring two glossy, dark brown braised thighs served over white rice and garnished with sliced green onions.

Classic Hawaiian Shoyu Chicken

myrecipe
A classic Hawaiian plate lunch favorite, this Shoyu Chicken features ultra-tender chicken thighs braised in a savory-sweet shoyu glaze. A quick trip under the broiler gives the skin a perfect crispiness.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 6 servings
Calories 520 kcal

Equipment

  • Dutch oven or heavy-bottomed pot
  • Baking sheet
  • Medium bowl

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2–3 pounds)
  • 1 cup water
  • 2/3 cup shoyu (Hawaiian-style soy sauce recommended)
  • 2/3 cup dark brown sugar, packed
  • 4 green onions, thinly sliced
  • 5 cloves garlic, finely chopped or grated
  • 1 3-inch piece ginger, finely chopped or grated
  • 2 whole star anise pods
  • 1 (3-inch) strip of orange peel

Optional Cornstarch Slurry

  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions
 

Prepare and Braise the Chicken

  • In a medium bowl, make the braising liquid. Whisk together the water, shoyu, dark brown sugar, sliced green onions, and the finely chopped garlic and ginger. Stir in the star anise pods and the strip of orange peel.
  • Pour this liquid into a heavy-bottomed pot or a Dutch oven. Nestle the chicken thighs into the pot, skin-side up, so they are mostly covered by the liquid. Bring to a boil over high heat, then immediately reduce the heat to low for a gentle simmer. Cover the pot and cook for 30-35 minutes. Aim for tiny bubbles, not a rapid boil, to ensure the meat becomes tender.

Finish with Crispy Skin and Sauce

  • Preheat your oven's broiler to high. Carefully transfer the cooked chicken thighs from the pot to a small baking sheet, arranging them skin-side up. Place them under the broiler for 4-5 minutes. Watch them closely, as the sugar in the sauce can burn very quickly. The chicken is ready when the skin is bubbly, brown, and crispy.
  • While the chicken is under the broiler, return the sauce to the stove. Bring the sauce to a boil over high heat and let it reduce for 5-10 minutes, or until it thickens into a glossy glaze that can coat the back of a spoon. Serve the chicken immediately, spooning the finished sauce over the top, and garnish with more fresh green onions if desired.

Notes

Pro Tip for Deeper Flavor: If you have time, marinate the chicken thighs in the prepared shoyu mixture in the fridge for at least 4 hours, or up to 24 hours, for an even deeper flavor.
Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes well. Freeze the cooked chicken in its sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cooking Tip: Avoid boiling the chicken rapidly as it can make the meat tough. A gentle, low simmer is key to achieving fall-apart tender results.
Broiler Warning: Do not walk away when broiling the chicken. The sugar in the sauce will go from caramelized to burnt in seconds.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 25gProtein: 28gFat: 35gSaturated Fat: 10gCholesterol: 150mgSodium: 2450mgPotassium: 350mgFiber: 1gSugar: 22gVitamin A: 120IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword hawaiian chicken, shoyu chicken
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