Taste the sunshine of Hawaii with this Hawaiian Shoyu Chicken! The blend of soy, ginger, and garlic makes it juicy and irresistible.
Table of Contents
What is Shoyu?
The term “shoyu” is the Japanese word for soy sauce. Japanese immigrants brought this savory condiment with them when they came to Hawaii. As the name suggests, the star of the dish is shoyu or soy sauce. This gives the chicken its deep, rich color and forms the base of its rich, umami-packed savory flavor.
Shoyu is a type of soy sauce that originated in Japan. It is made from fermented soybeans, wheat, salt, and water. It comes in different varieties, including light, dark, and tamari, each offering a unique taste and level of saltiness.
Reasons to Love Hawaiian Shoyu Chicken
- Hawaiian Shoyu Chicken has a unique blend of sweet and savory flavors.
- This recipe is incredibly easy to follow.
- Shoyu Chicken is versatile and pairs perfectly with various sides like white rice and Hawaiian Macaroni Salad.
Recipe Ingredients
- Soy Sauce: Provides a rich, salty, and umami flavor.
- Worcestershire Sauce: Adds a tangy, slightly sweet, and savory depth.
- Red Pepper Flakes: Provide a subtle heat that balances the sweetness and adds a layer of complexity.
See the recipe card for full information on ingredients and quantities.
Variations
- Soy Sauce Options: Try using different brands of soy sauce like Kikkoman or Aloha Shoyu.
- Garnish Options: For added flavor and visual appeal, garnish your Hawaiian Shoyu Chicken with chopped green onions, sesame seeds, or fresh cilantro.
How to Make Hawaiian Shoyu Chicken
Step #1: Combine all ingredients in a large Dutch oven or large pot. Place in refrigerator overnight or for at least six hours.
Step #2: Transfer the Dutch oven to the stovetop and bring the contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour.
Step #3: Remove the chicken from the pot and place it on a cutting board.
Step #4: Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off the heat and let it cool for fifteen minutes.
Step #5: Meanwhile, use two forks to shred chicken into bite-sized pieces. Return chicken to the pot and toss with sauce. Serve warm with Hawaiian Mac Salad.
Expert Tips
- Cornstarch Slurry for Thickening: If the sauce needs thickening, stir in 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add it to the sauce while simmering, stirring until it thickens.
- Sear the Chicken First: Before simmering, briefly sear the chicken in the Dutch oven. This adds a nice caramelization and enhances the overall flavor.
More Methods to Cook This Shoyu Chicken
- Slow Cooker/Crockpot: Combine all ingredients in the slow cooker or crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, return it to the sauce, and serve warm.
- Instant Pot: Add all ingredients to the Instant Pot. Cook on high pressure for 10 minutes, then natural release for 10 minutes. Shred the chicken, reduce the sauce using the sauté function if needed, and mix everything together.
- Oven-Baked: Preheat the oven to 350°F (175°C). Combine all ingredients in a baking dish, cover with foil, and bake for 1 hour. Shred the chicken, return it to the sauce, and serve warm.
Frequently Asked Questions
You can use bone-in chicken thighs or skin-on chicken thighs for this recipe. They will add extra flavor and richness. Just increase the cooking time by about 10-15 minutes to ensure they are fully cooked.
Substitute part of the water with chicken broth to add depth and richness. This simple change will make this dish even more delicious.
Storage Info
Store Hawaiian Shoyu Chicken in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish, stirring occasionally, until hot.
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Hawaiian Shoyu Chicken Recipe
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Ingredients
- 1 lb boneless skinless chicken thighs
- 1 lb boneless skinless chicken breasts
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 Tablespoon Worcestershire sauce
- 1 inch piece fresh ginger - chopped
- 1 clove garlic - minced
- Dash red pepper flakes
Instructions
- Combine all ingredients in a large Dutch oven. Place in refrigerator overnight or for at least six hours.
- Transfer the Dutch oven to the stovetop and bring the contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour.
- Remove the chicken from the pot and place it on a cutting board.
- Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off the heat and let it cool for fifteen minutes.
- Meanwhile, use two forks to shred chicken into bite-sized pieces. Return chicken to the pot and toss with sauce. Serve warm.
NOTES
Nutrition
The chicken turned out fall-apart tender and the sauce was amazing.
Holy cow. 25 grams of sugar a day is the recommended allotment for women. This is 34 grams… in just one meal. Is there any way to cut the sugar while still keeping the flavor? I”m wondering if you do 1/2 cup of everything, but cook it in the slow cooker to let it marinate more, would that work?
Hi Erin,
I think you can cut the sugar and soy sauce in half and then add another 1/2 cup of water and it should still taste good, but be a little less sweet and salty. I would leave the other ingredients the same.
– Linda