Tender and Flavorful Shoyu Chicken in 30 Minutes
A Hawaiian classic—tender chicken simmered in a sweet and savory soy-ginger sauce for the perfect plate lunch.
Ingredients
- 2 lbs chicken thighs (bone-in or boneless, skin-on or off)
- 1 cup soy sauce (shoyu – low-sodium preferred)
- ¾ cup brown sugar
- 1 cup water
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 tbsp sesame oil (optional)
- 1 tsp chili flakes (optional for spice)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
Prepare the Sauce:
- In a large pot or deep skillet, combine soy sauce, brown sugar, water, vinegar, ginger, garlic, and optional sesame oil and chili flakes. Stir well.
Add the Chicken:
- Add the chicken pieces to the pot, making sure they’re submerged in the sauce. Bring to a boil over medium-high heat.
Simmer:
- Reduce the heat and simmer uncovered for about 25–30 minutes, turning the chicken occasionally to coat evenly. Cook until chicken is fully cooked and sauce is slightly thickened.
Optional Glaze Finish:
- If desired, remove the chicken, increase the heat, and boil the sauce for 5 more minutes until it reduces into a glaze. Pour over the chicken before serving.
Garnish and Serve:
- Sprinkle with chopped green onions and sesame seeds. Serve with white rice, macaroni salad, or stir-fried vegetables.
Notes
- To reduce the amount of salt, use low-sodium soy sauce.
- Chicken thighs without bones cook and take on flavor more rapidly.
- Although it's not required, marinating the chicken for 30 minutes might enhance its flavor.