Have you ever found yourself staring into the refrigerator after a long day, desperately wishing for a dinner option that’s both effortless and impressive? That’s exactly how I felt when I first discovered Hawaiian Shoyu Chicken. This island favorite transformed my weeknight dinner routine with its perfect balance of sweet and savory flavors that transport you straight to Hawaii with every bite. The rich aroma of ginger and garlic simmering with the caramelized soy sauce fills your kitchen with an irresistible scent that will have everyone asking “What’s cooking?” before they even walk through the door. The tender, juicy chicken thighs glazed with that perfectly sticky, shiny sauce are simply impossible to resist.
Why You’ll Love This Hawaiian Shoyu Chicken
- ✅ Authentic Hawaiian Shoyu Chicken flavors using simple pantry ingredients
- ✅ Ready in under 45 minutes – perfect for busy weeknights when you need dinner on the table fast
- ✅ The easy Hawaiian Shoyu Chicken cooking method requires minimal effort with maximum flavor payoff
- ✅ Versatile recipe that works just as well for casual family dinners as it does for impressing guests
- ✅ Traditional Hawaiian Shoyu Chicken preparation techniques create fall-off-the-bone tender meat
- ✅ Recipe can be easily doubled or tripled for entertaining or meal prep purposes
- ✅ Perfect balance of sweet and savory flavors that even picky eaters will love

Hawaiian Shoyu Chicken: The Ultimate Island-Style Dish You Need to Try
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Hawaiian Shoyu Chicken is an effortless and impressive dish with sweet and savory flavors that transport you to Hawaii. The tender chicken thighs with a sticky, shiny sauce are irresistible.
Ingredients
- 1 tablespoon neutral oil (vegetable or canola)
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup packed light brown sugar
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup plus 1 tablespoon water, divided
- 2 teaspoons cornstarch
- 1 scallion, thinly sliced (optional, for garnish)
Instructions
- Pat chicken thighs dry and season with salt.
- Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden. Flip and cook 3 minutes more. Remove from skillet.
- Lower heat to medium. Add ginger and garlic. Sauté 30 seconds to 1 minute until fragrant.
- Add brown sugar, soy sauce, and 1/2 cup water. Stir and bring to a simmer, dissolving sugar completely.
- Return chicken to skillet, skin-side up. Cover, reduce heat to low, and simmer for 20–25 minutes until cooked through.
- Transfer chicken to a serving plate, keeping sauce in skillet.
- Mix remaining 1 tablespoon water with cornstarch. Stir into sauce and simmer until thickened.
- Pour thickened sauce over chicken. Garnish with sliced scallions if desired.
Notes
- Use tamari for a gluten-free version.
- Bone-in, skin-on chicken delivers the best flavor and moisture.
- Leftovers can be refrigerated for up to 4 days or frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 320
- Sugar: 10g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 115mg
Ingredients for Hawaiian Shoyu Chicken
This dish relies on a delicious blend of simple ingredients that create an extraordinary flavor. Here’s what you’ll need:
- 1 tablespoon neutral oil (like vegetable or canola oil)
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup (107g) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha brand for authentic Hawaiian Shoyu Chicken marinade ingredients)
- 1/2 cup plus 1 tablespoon water, divided
- 2 teaspoons cornstarch
- 1 scallion, light and dark green parts only, thinly sliced (optional, for garnish)
Ingredient Tips:
- For a gluten-free version, use tamari instead of soy sauce
- No Aloha soy sauce? Any reduced-sodium soy sauce will work, but adding 1/4 teaspoon of brown sugar can help mimic the slightly sweeter flavor
- For a healthier version, try using boneless, skinless chicken thighs and reduce the brown sugar to 1/3 cup
How to Make Hawaiian Shoyu Chicken – Step by Step
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels and season evenly with kosher salt.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 5-7 minutes until the skin is golden brown and crisp.
- Flip the chicken and cook for an additional 3 minutes on the second side.
- Transfer the partially cooked chicken to a plate and drain all but about 1 tablespoon of fat from the pan.
Step 2: Create the Shoyu Base
- Reduce heat to medium and add the sliced ginger and garlic to the same skillet.
- Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add the brown sugar, soy sauce, and 1/2 cup water to the skillet.
- Stir to combine, making sure to scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, stirring occasionally until the sugar has completely dissolved.
Step 3: Finish Cooking the Chicken
- Return the chicken to the skillet, skin-side up.
- Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is completely cooked through (internal temperature of 165°F).
- Transfer the cooked chicken to a serving plate, leaving the sauce in the pan.
Step 4: Thicken the Sauce
- In a small bowl, whisk together the remaining 1 tablespoon of water and cornstarch until smooth.
- Increase heat to medium and bring the sauce to a simmer.
- Whisk the cornstarch mixture into the simmering sauce.
- Cook, stirring constantly, for 1-2 minutes until the sauce has thickened to the consistency of maple syrup.
- Pour the thickened sauce over the chicken and garnish with sliced scallions if desired.

Pro Tips for Making the Best Hawaiian Shoyu Chicken
- Chicken selection matters: While you can use any chicken parts, bone-in, skin-on thighs provide the most flavor and stay incredibly juicy throughout cooking.
- Don’t rush the browning: Taking time to properly brown the skin creates depth of flavor and provides that beautiful caramelized exterior.
- Fresh ginger is essential: Pre-minced ginger can’t match the vibrant flavor of freshly peeled and sliced ginger in authentic Hawaiian Shoyu Chicken flavors.
- Balance the sauce: If your sauce tastes too sweet, add a splash of rice vinegar. Too salty? A bit more brown sugar will balance it out.
- Make ahead option: Hawaiian Shoyu Chicken actually tastes even better the next day, making it perfect for meal prep.
- Slow cooker variation: For slow cooker Hawaiian Shoyu Chicken variations, brown the chicken first, then combine all ingredients in your slow cooker and cook on low for 6 hours.
Best Ways to Serve Hawaiian Shoyu Chicken
For the most best Hawaiian Shoyu Chicken serving suggestions, pair this flavorful dish with:
- Steamed white rice to soak up all that delicious sauce
- Hawaiian-style macaroni salad for an authentic plate lunch experience
- Stir-fried vegetables like bok choy or broccoli for a complete meal
- Grilled pineapple rings for a sweet contrast that enhances the Hawaiian Shoyu Chicken with pineapple glaze experience
- Sliced avocado for a creamy, cooling element
- A simple green salad dressed with rice vinegar and sesame oil
For the perfect Hawaiian Shoyu Chicken side dish pairings, consider traditional Hawaiian sides like poi, lomi lomi salmon, or sweet potato.
Storage & Leftovers
This Hawaiian Shoyu Chicken keeps beautifully, making it ideal for meal prep:
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat in a covered skillet over medium-low heat with a splash of water to help re-moisturize the sauce. You can also microwave at 70% power, covered with a damp paper towel.
Frequently Asked Questions
What is Hawaiian Shoyu Chicken made of?
Hawaiian Shoyu Chicken is made with chicken thighs, shoyu (Japanese-style soy sauce), brown sugar, fresh ginger, and garlic. The term “shoyu” is commonly used in Hawaii for soy sauce, reflecting the Japanese influence on Hawaiian cuisine. The dish achieves its signature flavor from the perfect balance of sweet brown sugar and savory soy sauce.
How do you make Hawaiian Shoyu Chicken?
To make Hawaiian Shoyu Chicken, brown seasoned chicken thighs in oil, then simmer them in a mixture of soy sauce, brown sugar, ginger, and garlic until tender. The sauce is then thickened with a cornstarch slurry for that perfect glossy finish. The entire process takes about 45 minutes from start to finish.
What can I serve with Hawaiian Shoyu Chicken?
The best Hawaiian Shoyu Chicken side dish pairings include steamed rice, Hawaiian macaroni salad, grilled pineapple, stir-fried vegetables, or a simple green salad. For an authentic Hawaiian experience, serve it as part of a plate lunch with two scoops of white rice and one scoop of macaroni salad.
Can I make Hawaiian Shoyu Chicken in a grill?
Yes! For grilled Hawaiian Shoyu Chicken tips, marinate the chicken thighs in the shoyu mixture for at least 1 hour (or overnight). Grill over medium heat, basting occasionally with the marinade until the chicken reaches an internal temperature of 165°F. For safety, always set aside some of the marinade before adding raw chicken if you plan to use it as a basting sauce.
Now You Can Make Perfect Hawaiian Shoyu Chicken at Home!
This Hawaiian Shoyu Chicken recipe brings the flavors of the islands straight to your kitchen with minimal effort and maximum satisfaction. The combination of tender chicken and that irresistibly sticky, sweet-savory sauce will make this dish a regular in your meal rotation. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this versatile recipe is sure to become a favorite.
Do you have your own special twist on Hawaiian Shoyu Chicken? Share your variations in the comments below! And if you make this recipe, don’t forget to tag us in your food photos – we’d love to see your creation!