Shoyu Chicken is a popular local dish found at many restaurants in Hawaii. It is easy to make at home with basic pantry ingredients like shoyu, sugar, and garlic...here's the step by step photo recipe.
Shoyu chicken, ready to eat (with rice, of course!)
What Is Shoyu Chicken?
Shoyu Chicken is made from shoyu (also called soy sauce) and chicken.
The chicken is browned and then cooked over low heat in a mixture of shoyu, sugar, water, and rice vinegar. We add a little garlic and ginger for flavor.
It's an easy, no fuss dish that is made in one pot/pan. You can make the recipe as is, double and even triple (we have some big families in Hawaii!)
You'll want to eat shoyu chicken with rice (we get rice from The Rice Factory). Why? Because this dish is saucy, and the rice soaks up all that sauce so good. Pair it with a scoop of mac salad, and you have a classic local-style lunch.
The cooking liquid includes: shoyu, sugar, water, and rice vinegar
Shoyu versus Soy Sauce
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Shoyu and soy sauce are the same thing. But in Hawaii (and in Japan), we call it shoyu.
The two most popular brands of shoyu in Hawaii is Aloha Shoyu (less salty) and Kikkoman Shoyu (more salty). For this recipe, I like to use Kikkoman Shoyu.
My Shoyu Pick:
We always keep a big (Costco-size!) bottle of Kikkoman Shoyu (also called soy sauce) at home. This 33.8 ounce size is a little more manageable. It is a pantry staple that comes it handy for many local recipes.
Kikkoman Shoyu
Shoyu is useful in so many local recipes from Spam Musubi to Tofu Poke and even Furikake Chex Mix!
This is what the chicken skin should look like after browning.
Bone-In versus Boneless Chicken Thighs
We prefer to use bone-in, skin-on chicken thighs for this recipe for two main reasons:
- Because we are slow braising it, the bone and skin keep the chicken meat tender.
- The chicken skin, especially when it soaks up all that shoyu-ginger-garlic sauce, is so delicious!
If you are feeling extra lazy (or just don't like dealing with skin and bones), you can use boneless chicken thighs, just reduce the cooking time by half. That way you don't get overcooked chicken.
After adding in the shoyu mixture, garlic, and ginger.
Where To Eat Shoyu Chicken
You can get shoyu chicken at many casual restaurants and takeout spots all over Hawaii. Shoyu chicken is most often served as a plate lunch with white rice and scoop of mac salad. A few of our go-to places include:
- Rainbow Drive-In (Oahu) - A popular plate lunch spot near Waikiki. This place was always a favorite among locals (especially for a post-surf/hike lunch) but got extra famous after a visit from Obama. Other good eats here include the chili dog plate and strawberry slush float.
- Zippy's (Oahu, Maui, Big Island) - With many locations across multiple islands, Zippy's is Hawaii's 24 hour local diner. From Portuguese Bean Soup to Lau Lau and Andagi, you can find nearly all the popular local dishes here.
- Diamond Head Grill (Oahu) - Located on a fun stretch of Monsarrat Avenue with lots of other good local eats. There are just a few tables located out front, so it's best to come during an off hour (or take it back to your home/hotel to eat). Be careful, the birds are aggressive here. Don't forget to stop by the attached bakery/market next door for pumpkin crunch dessert
Ginger, garlic, and green onions (optional)
How To Make Shoyu Chicken
These are the ingredients you'll need:
- 2 pounds skin on, bone-in chicken thighs (about 4 pieces)
- ½ cup shoyu
- ½ cup sugar
- ½ cup water
- 2 tablespoons rice vinegar
- 3 garlic cloves, smashed
- 1 2-inch knob of ginger, peeled and sliced
- 2 stalks green onions (optional)
- 1 tablespoon sesame seeds (optional)
Note: This recipe is very easy to double or even triple (the leftovers taste even better over the next few days). Just make sure to keep the 1:1:1 ratio of shoyu, sugar, and water. I also like to add a ton of extra garlic and ginger when making it for myself.
The finished plate of Shoyu Chicken on rice!
Here are the steps:
- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
- Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious!
Printable recipe below ^_^
Shoyu Chicken
Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.
Ingredients
- 2 pounds skin-on, bone-in chicken thighs (about 4 pieces)
- ½ cup shoyu
- ½ cup sugar
- ½ cup water
- 2 tablespoons rice vinegar
- 3 garlic cloves, smashed
- 1 2-inch knob of ginger, peeled and sliced
- 2 stalks green onions (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
- Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^
Does this work in a slow cooker?
served over canton noddles along with rice. love it's simplicity. and it's onolicious. also served with plain macaroni salad with egg.
I’m trying it that way! Got a nice golden brown on thighs in saucepan with garlic olive oil, transferred to crockpot skin side up, and ladled the sauce on the sides of the meat (not on top) plus added the chunky ginger and garlic to that sauce, and spooned what chunks were left over chicken skin. And skin is not submerged so I’m hopeful it might stay crispy! Please wish me luck!
And thank you Kathy for this awesome recipe!
Thank you so much, Jenna! 🙂
- Kathy
Yes. Brown chicken first, then add all ingredients to slow cooker for 3-4 hours on low. Add pan juices to saucepan on med-high for 10 minutes to thicken.
Was recently relaxing on Maui and decided to visit farmers market and then make a traditional Hawaiian dish to go along with my fresh finds. This turned out so delicious. I want to thank you for this easy recipe. Anxious to prepare it again for friends and family back on mainland.
Aloha Jan - Thank you for the kind words. I'm happy you liked the recipe! Hope you had a great Maui trip 🙂
- Kathy
Hi and thank you for this amazing shoyu chicken recipe. Plan on preparing for friends this weekend. I noticed you show two types of rice vinegar. Mizkan mild & mellow and Marukan -sweet & tangy. Which do you recommend for this dish? Thank you so much!
Aloha Lisa! Either one will work, just about personal preference! We use which one happens to be available (or on sale!) If using Marukan, make sure to get the plain one (not the seasoned). If using Mizkan, get the one that's labeled "natural." Hope you and your friends enjoy! 🙂
- Kathy
Made this last night. Super easy recipe and delicious!!! Husband loved it so much he's already asking me to make it again!
Aloha Terri! So happy you and your husband enjoyed it! 🙂
- Kathy
This recipe turned out so good! My wife and I kept saying, mmmmm mmmmm while we were eating. A sure sign this recipe is a keeper and we will be using it often! I wish I could include a photo!
Thank you, Victor! So happy you enjoyed the recipe 🙂
- Kathy
hi can I substitute distilled white vinegar for rice wine vinegar?
Trying it tonight, excited!!! Didn't have any chicken thighs, going to try it with drumsticks!💞thank you for sharing
Thank you, Molly!
The hale smells so onolicious! Used five chicken thighs, bone in and with the skin. Perfect ratios of flavor. Just the right amount for two people. Mahalo for the taste of home for me.
New to cooking. How do I cook the chicken again? Another words what am I using to keep it from sticking to the pan in Step one? Thanks and sorry stupid question
Looks amazing! Can distilled white vinegar be used or will it give a different flavor than the suggested rice vinegar? Mahalo in advance! 🙂
Mahalo Nui for continuing to spread the recipes of Hawaii🌺. As my Tutu always said home cooking is center of our Ohana as we get together up our Tutu’s Hale”Home” the main reason for this was we all Loved our Tutu’s cooking and shoyu chicken was right up there. Aloha and Mahalo Nui Ke Akua Kathy
Thank you so much, Hanalei! Home cooking with ohana is always the best 🙂
- Kathy
I just tried this recipe. It was so easy and came out so good!!
Aloha Lindsay - Thank you! So glad you liked it 🙂
- Kathy
"...easy to make at home with basic pantry ingredients" - perfect for the current situation we find ourselves in. Thanks for this, will give it a shot. Be safe!
Yes, exactly! This was one of the few things I could make without having to go to the market. Hope you are staying safe as well, Brent ^_^