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Hawaiian Shoyu Chicken is a beloved dish that encapsulates the essence of Hawaii's culinary landscape, blending savory, sweet, and tangy flavors into a harmonious meal that is perfect for family dinners or special occasions. This dish has gained popularity not only among locals but also among visitors who seek to experience the unique tastes of Hawaiian cuisine. With its roots deeply embedded in the cultural exchange between Hawaiian and Japanese culinary traditions, Hawaiian Shoyu Chicken offers a delicious glimpse into the islands' diverse food heritage.

Hawaiian Shoyu Chicken

Get ready to indulge in the flavors of the tropics with this mouthwatering Hawaiian Shoyu Chicken! This recipe features succulent chicken thighs marinated in a rich blend of soy sauce, brown sugar, garlic, and ginger, then baked to perfection. With an easy prep time of just 10 minutes, this dish is perfect for busy weeknights or special gatherings. Don’t forget to garnish with green onions and sesame seeds for that finishing touch. Enjoy a taste of Hawaii right at home!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 cup soy sauce

1/2 cup brown sugar

1/4 cup rice vinegar

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 teaspoon black pepper

1 teaspoon cornstarch (optional, for sauce thickening)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Whisk until the sugar dissolves. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for more flavor).

    Preheat the Oven: Preheat your oven to 375°F (190°C).

      Sear the Chicken: In a large oven-safe skillet over medium-high heat, add a little oil and heat until shimmering. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs, skin-side down, for about 5 minutes until golden brown. Flip and cook for another 3 minutes on the other side.

        Add Marinade and Bake: Pour the reserved marinade over the chicken in the skillet. Bring it to a simmer, then transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

          Thicken the Sauce (optional): If you prefer a thicker sauce, remove the chicken once cooked and place the skillet back on the stove over medium heat. Mix the cornstarch with 1 tablespoon of water to create a slurry and add it to the sauce, stirring until thickened.

            Serve: Plate the chicken thighs and drizzle the sauce over them. Garnish with chopped green onions and sesame seeds.

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