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Hawaiian Shoyu Chicken Recipe: Authentic Sweet Soy Glaze

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This shoyu chicken is wonderfully simple. A Hawaiian-style chicken simmers in a glossy, savory brown sauce until the meat is tender and juicy. It’s an ideal easy weeknight dinner that’s sure to become a favorite.

A plate of shoyu chicken simmered in a savory soy-based sauce with the sauce poured over the chicken.

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Shoyu chicken might be the easiest Hawaiian chicken recipe around. A former coworker from Hawaii shared her version with me, and I still remember how popular it was at potlucks. The sauce manages to be deeply savory without tasting overwhelmingly salty.

A good quality soy sauce makes a noticeable difference. Many mass-market soy sauces can be very salty, which requires more adjustments to the recipe. Choosing a mellow, well-balanced soy sauce gives the dish a rounded flavor without overpowering it.

That said, you can use store-brand soy sauce if needed; you may just want to add a bit more sugar or other seasonings to balance the saltiness. I often tweak this recipe by adding crushed red pepper or fresh chili for a little heat, and pineapple juice or extra sugar can brighten or sweeten the sauce if desired.

If you dislike long prep times, you’ll love this — the Hawaiian-style shoyu chicken takes about 5 minutes to assemble. Mix the sauce, pour it over the chicken in a skillet, and let it simmer until the meat is tender and the flavors meld.

Here’s what you’ll need.

Shoyu Chicken

  • 4–5 pounds chicken thighs (boneless and skinless are fine)
  • 1 cup soy sauce (use a good-quality, mellow brand if possible)
  • 1 cup brown sugar (increase if your soy sauce is salt-forward)
  • 1 bulb garlic, minced
  • 3 inches fresh ginger, sliced thin (about 1/8 inch)
  • Salt and pepper to taste
  • 3 cups chicken broth
  • 3–4 tablespoons flour or cornstarch (for thickening)
  • 1/4 teaspoon crushed red pepper (optional)
  • Green onions, sliced for garnish

HOW TO MAKE SHOYU CHICKEN:

Combine all sauce ingredients (except the water and flour/cornstarch) in a bowl and stir to dissolve the sugar. Heat a large sauté pan over medium-high heat, add the sauce, then nestle the chicken into the pan.

Bring the mixture to a boil, then reduce to a simmer and cook until the chicken is tender, about 45 minutes. Remove the chicken and transfer to a serving plate. Strain the sauce to remove the ginger and garlic pieces, then return the strained liquid to the pan.

Whisk the flour or cornstarch into a small amount of water to make a smooth slurry and then stir it into the simmering sauce. Cook briefly until the sauce thickens, about 3–5 minutes. Adjust thickness or seasoning with more water, cornstarch, sugar, or salt if needed. Pour the glossy sauce over the chicken and garnish with sliced green onions. Serve immediately—this dish is perfect over plain white rice or coconut rice.

A plate of shoyu chicken simmered in a savory soy-based sauce with the sauce poured over the chicken.

A plate of shoyu chicken served with sauce.

Shoyu Chicken

April Boller Wright

A simple Hawaiian-style shoyu chicken simmered until tender in a savory brown sauce. Quick to prepare and ideal for busy weeknights.




Print Recipe
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Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course
Dinner
Cuisine
Hawaiian
Servings
6 people

Ingredients

  • 4–5 pounds chicken thighs (boneless and skinless are fine)
  • 1 cup soy sauce (quality brand recommended)
  • 1 cup brown sugar (adjust to taste)
  • 1 garlic bulb, minced
  • 3 inches ginger, sliced thin
  • 3 cups chicken broth
  • 3 tbsp water (for slurry)
  • 3–4 tbsp flour or cornstarch (for thickening)
  • 1/4 tsp crushed red pepper (optional)

Instructions

  • Add all sauce ingredients (except the water and thickener) to a bowl and mix. Heat a large sauté pan over medium-high heat, pour in the sauce, then add the chicken. Bring to a boil, reduce heat, and simmer for 45 minutes. Remove the chicken and transfer to a serving plate. Strain the sauce to remove the ginger and garlic.
  • Whisk the water and flour or cornstarch into a smooth slurry, then stir into the strained sauce in the skillet.
  • Over medium-high heat, cook until the sauce thickens, about 3–5 minutes. Adjust seasoning or consistency with additional water, sugar, or thickener if needed. Pour the sauce over the chicken and garnish with sliced green onions. Serve with rice.

Notes

TIPS TO MAKE THIS SHOYU CHICKEN

Soy Sauce — For the best flavor, choose a quality, mellow soy sauce. It helps the sauce stay savory without becoming overly salty.

If you must use a salt-forward store brand, taste the sauce before simmering and consider adding a little extra sugar or broth to balance the salt.

Leftovers — This shoyu chicken often tastes even better the next day as the flavors continue to meld.


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