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Learn how to make authentic Hawaiian shoyu chicken—juicy, tender chicken simmered in a sweet and savory shoyu sauce. Easy stovetop, Instant Pot & Crockpot methods!
The Ultimate Hawaiian Comfort Food
If you’re craving a sweet and savory chicken dish that’s packed with flavor and transports you straight to the islands of Hawaii, then you’ve got to try Shoyu Chicken. Trust me—it’s love at first bite!
This dish has it all: juicy, tender chicken simmered in a mouthwatering soy sauce-based marinade that’s so simple, yet unbelievably delicious. Shoyu” actually means soy sauce in Japanese, and in Hawaii, it’s the star of this classic recipe. It’s a family favorite that never disappoints, from kids to grandparents.
Let me walk you through everything you need to know to make the BEST shoyu chicken right in your own kitchen. I’ll also share some pro tips and different cooking methods so you can find the one that fits your style. Ready? Let’s dive in!
Table of Contents
Why You’ll Love Shoyu Chicken
- Simple and Quick: It doesn’t require fancy ingredients or hours in the kitchen.
- Incredible Flavor: The combination of soy sauce, garlic, and ginger gives it a bold yet balanced taste.
- Versatile Cooking Methods: Stovetop, Instant Pot, or Crockpot—you choose!
- Crowd-Pleaser: Perfect for family dinners, meal prep, or potlucks.
Ingredients in Shoyu Chicken
Combine these pantry staple ingredients to make a savory and slightly sweet chicken dish!
- Chicken thighs – Bone-in, skin-on thighs are the gold standard here. Boneless works too, but steer clear of chicken breasts—they’ll be too dry. Trust me on this one!
- Soy sauce – Kikkoman soy sauce or Aloha shoyu is most often used in Hawaii. You can use low-sodium soy sauce if you prefer.
- Sugar – Just plain, white sugar for sweetness. Some recipes call for brown sugar, but brown sugar can make it a bit too sweet for this dish.
- Water – A little bit of water will help tone down the bold flavors and keep the sauce from thickening too quickly. Most of it will evaporate out when the sauce is reduced. You could use chicken broth in place of water for extra flavor.
- Garlic and ginger – Both of these are a must with shoyu sauce! They bring a warm, aromatic flavor that makes this dish unforgettable.
- Red pepper flakes – Just a pinch for a subtle kick
- Garnish – Sesame seeds and green onions are fun garnish options.
How to Make Shoyu Chicken
- Make the Sauce: In a high-sided sauté pan over medium heat, combine the soy sauce, sugar, water, garlic, ginger, and red pepper flakes. Stir until the sugar is fully dissolved.
- Add the Chicken: As soon as the sugar dissolves, add the chicken to the pan. The pieces can touch, but avoid overcrowding. Tip: For crispier chicken skin, sear the chicken before adding it to the sauce.
- Simmer the Chicken: Bring the sauce to a boil, then reduce the heat to a simmer. Cook uncovered for 35-40 minutes, turning the chicken halfway through. The sauce will reduce and thicken as it cooks.
- Rest and Serve: Remove from the heat and let the chicken rest for 2-3 minutes before serving. Spoon the remaining sauce over the top (it will continue to thicken as it cools).
Instant Pot Method (Quick and Easy)
Instant pot meals are always perfect for a quick and easy dinner! It is a solid option for cooking this shoyu chicken!
- Combine Everything: Mix the sauce ingredients in the Instant Pot and add the chicken.
- Pressure Cook: Seal the lid and cook on high pressure for 20 minutes. Quick release when done.
- Thicken the Sauce: Use the sauté function if needed to reduce the sauce.
Crockpot Method (Set It and Forget It)
Let this shoyu chicken crockpot simmer all day with the smells wafting in your home! It is the perfect dinner to come home to!
- Mix and Add: Combine the sauce ingredients in the Crockpot, then add the chicken.
- Slow Cook: Cook on high for 3-4 hours or low for 8 hours.
- Thicken Sauce: If needed, reduce the sauce on the stovetop or thicken it with cornstarch slurry.
Tips for Perfect Shoyu Chicken
Elevate your shoyu chicken with these quick and helpful tips:
- Marinate for More Flavor: If you have time, marinate the chicken for up to 24 hours.
- Brown the Chicken: Browning adds a crispy texture and extra flavor.
- Spice It Up: Add extra red pepper flakes or a drizzle of sriracha for a spicy twist.
- Serving Suggestions: Classic sides include steamed rice, Hawaiian macaroni salad, and shredded cabbage.
What to Serve with Traditional Shoyu Chicken
Shoyu chicken is a common plate lunch item in Hawaii. It is often served along with white rice, Hawaiian macaroni salad (or “mac salad”), and sometimes shredded cabbage or coleslaw. It can also be served on an Hawaiian Lunch Plate with other meats such as teriyaki beef, Kalua pork, grilled chicken teriyaki, or even cooked spam (don’t knock it til you try it)!
Questions About Shoyu Chicken
To best answer that, first allow me to explain what “shoyu” is. Shoyu means soy sauce. Though it’s a Japanese word, it’s what they commonly call soy sauce in Hawaii, which is why “shoyu chicken” is often considered Hawaiian cuisine. Hawaiian shoyu chicken is a popular dish. Chicken thighs are simmered in shoyu.
Sugar is traditionally added to the sauce to give it a sweeter taste, otherwise, the saltiness from the shoyu can be overbearing. It is similar to teriyaki chicken but it is simmered in the sauce, not grilled or baked. The chicken shreds off the bone more easily than teriyaki chicken and is more tender.
Absolutely! I often do, and it works great!
Browning the chicken gives it a nice crisp layer on the outside while holding all the juices in. It’s a game-changer!
Meal Prep and Storage Tips
- Meal Prep: Make extra batches and store them with rice and veggies for easy weekday lunches.
- Freezing: Store in an airtight container and freeze for up to a month. Thaw overnight in the fridge and reheat.
- Leftovers: Keep them in the fridge and enjoy within 3-4 days.
More Hawaiian Recipes
Can’t get enough authentic Hawaiian recipes? Neither can we. Here are some more of our favorites!
Shoyu Ramen
Hawaiian Guava Cake
Hawaiian Grilled Teriyaki Chicken
Authentic Hawaiian Macaroni Salad
Spam Musubi
Hawaiian Plate Lunch
Shoyu Chicken
Video
Ingredients
- 2 to 3 pounds chicken thighs
- 1 cup soy sauce, (aka shoyu)
- 1 cup sugar
- ½ cup water
- 1 Tablespoon garlic, (crushed or minced)
- 2 teaspoons grated fresh ginger
- red pepper flakes, (to taste)
Instructions
- Combine soy sauce, sugar, water, garlic, ginger, and red pepper flakes in a high-sided saute pan over medium heat and stir until sugar is dissolved.
- As soon as the sugar is dissolved, place the chicken in the pan. The chicken can be touching but don't over-crowd the pan.Tip: For crispier skins on the chicken, try searing the chicken before adding to the sauce.
- Heat until the sauce comes to a boil and then reduce heat to a simmer.Simmer uncovered for 35 to 40 minutes, turning the chicken over halfway through. The sauce should thicken and reduce as it is cooking.
- Remove from heat. Allow chicken to rest for 2 to 3 minutes before serving. Serve with remaining sauce (sauce will thicken more upon cooling).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very tasty, but as I usually skip the long commentary, I totally missed that browning the chicken was highly recommended. The chicken did cook in 40 minutes but the larger pieces were slightly pink at the bone. Still really enjoyed the dish.
Next time will try the crock pot, my go to cooking dish.
I’m glad you enjoyed the dish! I will go add the recommendation to brown the chicken first in the actual post so I will add that now. Thanks for the heads up!
Don’t really like anything other than chicken breast meals. But really liked this one. Was surprised!
Can you give some idea how you would marinade the chicekn? I see that in the tips but in the recipe it doesn’t at what point to do it.
Whisk the sauce ingredients together and pour over the chicken. Then, the next day drain and save the marinade from the chicken and cook it as directed.
I love shoyu chicken
New favorite chicken recipe. It is excellent as part of the Hawaiian plate. Really good with rice and cole slaw too. So easy. Thank you!
So delicious! I used boneless chicken thighs and they came out perfect!
Thanks a lot for this! It’s really helpful! Will surely use this, well done!
Really great flavor! Very similar to the way I make homemade teriyaki sauce – I use honey. But the white sugar definitely has a different flavor than honey and I love the addition of the red pepper flakes! The chicken is definitely more tender than traditional teriyaki. Super yum!
I grew up eating shoyu chicken all.the.time. We got the recipe from a family friend and I’ve never even heard of the recipe from anyone else. I was so surprised to see it is a thing in Hawaii 😁. We usually don’t add garlic and use a big pinch of sushi ginger instead of regular, but the rest is essentially the same. This is good chicken!
Very delicious.