How to Make: Authentic Hawaiian Shoyu Chicken At Home!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

pineapple juice

🥗Healthier: fresh pineapple juice

💰Cheaper: canned pineapple juice

Fresh juice is healthier, while canned is often less expensive.

Wash your hands before starting.

Slice a 2 to 3 inch nub of ginger in half without peeling it.

Smash a handful of garlic cloves with a knife to make peeling easier.

Separate the white parts from the green parts of the green onions, keeping the roots attached to the whites.

Chop the green parts of the green onions for garnish later.

In a big pot, pour in 4 cups of water.

Add 1 cup of low sodium soy sauce and 1 cup of packed dark brown sugar to the pot.

Add 1 tablespoon of chicken bouillon to the pot.

Add the green onion roots, sliced ginger, and smashed garlic to the pot.

Cook the sauce on medium-high heat until it reaches a rolling boil.

Add 4 lbs of bone-in skin-on chicken thighs to the pot.

Bring the pot back to a boil and skim off any impurities.

Reduce the heat to low and let it simmer covered with a slight crack for 30 to 35 minutes until the chicken is fully cooked and tender.

Remove the chicken thighs from the pot and place them on a wire rack on a baking tray.

Broil the chicken thighs on high for 2 to 3 minutes to crisp up the skin.

Remove all the aromatics from the pot, leaving just the sauce.

Make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of water and add it to the sauce to thicken it.

Continue cooking the sauce on low until it reaches the desired consistency.

Plate some white jasmine rice and add a couple scoops of mac salad.

Add the shoyu chicken pieces on top of the rice and ladle some sauce over the chicken and rice.

Garnish with the chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens