Description
Hawaiian Shoyu Chicken is a flavorful and savory dish featuring tender chicken thighs simmered in a sweet and salty soy sauce-based glaze, accented with fresh ginger and garlic. Perfectly crispy on the skin and juicy inside, this dish offers a delightful balance of umami and sweetness, making it a comforting yet sophisticated meal.
Ingredients
Units
Scale
For the Chicken
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
For the Sauce
- 1 (2") piece ginger, peeled, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup (107 g.) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha)
- 1/2 cup plus 1 tbsp. water, divided
- 2 tsp. cornstarch
For Garnish
- 1 scallion, light and dark green parts only, thinly sliced (optional)
Instructions
- Prepare the Chicken: In a large, deep skillet or Dutch oven, swirl the oil to coat the bottom. Season the chicken thighs all over with kosher salt and arrange them skin side down in the cold skillet. Cook over medium heat undisturbed for about 10 minutes until the skin is golden, crispy, and releases easily from the skillet. Flip the chicken and cook for an additional 1-2 minutes until browned on the other side. Transfer to a plate.
- Make the Sauce Base: In the same skillet over medium heat, add the sliced ginger and garlic, stirring constantly until fragrant, about 1 minute. Add the brown sugar, soy sauce, and 1/2 cup water, stirring until the sugar dissolves. Return the chicken to the skillet skin side up.
- Simmer the Chicken: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, approximately 13-18 minutes.
- Reduce the Sauce: Remove the chicken and transfer to a clean plate. Increase the heat to medium-high and bring the sauce to a boil. Then lower the heat to medium-low and simmer, stirring occasionally, until the sauce slightly thickens and deepens in color, about 2-3 minutes.
- Finish the Glaze: In a small bowl, whisk the remaining 1 Tbsp. cold water with the cornstarch. Add this mixture to the sauce and stir for about 1 minute until it thickens into a glossy glaze. Return the chicken to the skillet, tossing to coat in the sauce. Garnish with sliced scallions if desired.
Notes
- Ensure to cook the chicken skin side down initially to get a crispy texture.
- You can substitute dark soy sauce for a richer flavor if desired.
- Cooking time may vary depending on the size of the chicken thighs; use a thermometer to verify doneness.
- The sauce can be made ahead and reheated for leftovers.
- For a thicker glaze, simmer a little longer after adding cornstarch.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 430 kcal
- Sugar: 17 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 125 mg
