Can I use boneless chicken instead?

Absolutely! Boneless thighs or even breasts work. Just reduce simmer time to about 20-25 minutes to avoid overcooking.

What does “shoyu” mean?

Great question! "Shoyu" is the Japanese word for soy sauce. Hawaiian cuisine beautifully blends Asian and Pacific Islander influences—hence the name and flavor combo of this dish.

What does Hawaiian shoyu sauce taste like?

It’s a dreamy balance of sweet, salty, and umami-rich . Think soy sauce mellowed out with brown sugar, brightened by ginger and garlic. It’s comforting, savory, and just a little addictive (in the best way).

What is the flavor of Hawaiian chicken?

Hawaiian chicken often features bold, layered flavors—sweet from sugar or pineapple, savory from soy sauce or garlic, and sometimes a subtle spice kick. This shoyu version leans into that sweet-salty profile that makes your taste buds do a happy dance.

What kind of soy sauce should I use for shoyu chicken?

I recommend low sodium soy sauce —it gives you that signature shoyu flavor without overpowering the dish. Regular soy sauce works too, but you may want to cut back slightly on the amount or skip the salt elsewhere.

What is the history of shoyu chicken?

Shoyu chicken has deep roots in local Hawaiian cuisine , especially among Japanese-American communities. It started as a humble home-style dish and quickly became a staple in lunch plates and potlucks across the islands. It’s one of those recipes passed down through generations—simple, soulful, and full of flavor.

How do I store leftovers?

Pop leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to revive the sauce.

Is Hawaiian Shoyu Chicken spicy?

Only a teeny bit, thanks to the crushed red pepper. Leave it out if you're spice-sensitive or serving kids.

Hawaiian Shoyu Chicken: 7 Powerful Flavors You’ll Love

Description

Hawaiian Shoyu Chicken is a sweet, savory, and fall-apart tender dish simmered in soy sauce, garlic, ginger, and brown sugar. A family-favorite, island-inspired meal that’s easy enough for busy weeknights and delicious enough to serve guests.

Ingredients

Scale

5 chicken thighs, bone-in and skin-on
3 tablespoons low sodium soy sauce
2 tablespoons water
1/4 cup brown sugar, packed
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 yellow onion, minced
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

(Optional) In a large skillet over medium heat, sear chicken thighs skin-side down for 5 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
In the same skillet, sauté onion, garlic, and ginger until fragrant (about 2–3 minutes).
Stir in soy sauce, water, brown sugar, and crushed red pepper flakes. Bring to a simmer.
Return the chicken to the pan, skin-side up. Cover and simmer on low for 30–35 minutes until chicken is tender.
For a thicker sauce, remove the chicken and boil the sauce for 4–5 minutes until reduced.
Spoon sauce over chicken and serve over white rice. Garnish with fresh herbs or sesame seeds, if desired.

Notes

You can substitute boneless thighs or chicken breasts, but reduce cooking time to about 20–25 minutes.
Add a splash of pineapple juice for a tropical twist.
Leftovers store well in the fridge for up to 3 days and taste even better the next day!

Prep Time: 10 mins
Cook Time: 35 mins
Category: Main course
Method: Stovetop simmer
Cuisine: Hawaiian

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 330 Kcal
Sugar: 9 g
Sodium: 570 mg
Fat: 21 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 110 mg