Go Back
Aloha Shoyu Chicken is more than just a dish; it's a celebration of Hawaiian culture and culinary traditions that brings the essence of the islands right to your dinner table. This delectable recipe features tender, marinated chicken thighs that soak up a sweet and savory sauce, making it a perfect choice for family dinners or special occasions. Whether you're hosting a luau, enjoying a casual weeknight meal, or looking to impress guests, Aloha Shoyu Chicken promises to deliver vibrant flavors that evoke the warmth and spirit of Hawaii.

Hawaiian Shoyu Chicken

Dive into the tropical flavors of Aloha Shoyu Chicken! This recipe features juicy chicken thighs marinated in a delicious blend of soy sauce, brown sugar, ginger, and garlic. Perfectly seared and simmered to perfection, it's finished with a thick, savory sauce and garnished with sesame seeds and green onions. Quick to prep and sure to impress, serve this dish with steamed rice and veggies for a delightful meal that brings a taste of the islands to your table!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken thighs (bone-in, skin-on)

1 cup soy sauce

1/2 cup brown sugar

1/4 cup rice vinegar

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2 green onions, chopped (plus more for garnish)

1 tsp sesame oil

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1 tbsp cornstarch (mixed with 2 tbsp water for thickening)

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, chopped green onions, sesame oil, black pepper, and red pepper flakes (if using). Stir well to dissolve the sugar. Add the chicken thighs to the bowl, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.

    Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and sear the chicken thighs skin-side down for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for an additional 5 minutes.

      Simmer in Marinade: After browning, pour the reserved marinade into the skillet with the chicken. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F/75°C).

        Thicken the Sauce: Once the chicken is cooked, remove it from the skillet and set it aside. Increase the heat to medium-high and bring the sauce to a rapid boil. Stir the cornstarch mixture into the sauce and cook for an additional 1-2 minutes until the sauce has thickened to your desired consistency.

          Serve: Return the chicken to the skillet, coating it with the thickened sauce. Plate the chicken and drizzle some sauce over the top. Garnish with sesame seeds and additional chopped green onions. Serve with steamed rice and your favorite vegetables for a complete meal.

            Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4