EASY, ONE-POT SHOYU CHICKEN | Hawaiian family recipe (stovetop, slow cooker, Instant Pot)

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.

Measure out 2/3 cup of Aloha shoyu and dilute it with 2/3 cup of water in a liquid measuring cup.

Add 2/3 cup of dark brown sugar to the shoyu and water mixture.

Add garlic and grated ginger to the mixture and whisk until the brown sugar is dissolved.

Place bone-in skin-on chicken thighs in a pot and pour the shoyu braising liquid over the chicken.

Simmer the chicken thighs on the stove for 30 to 35 minutes until they are fall apart tender.

After braising, transfer the chicken thighs to a baking sheet and place them under the broiler for 3 to 5 minutes to crisp the skin.

While the chicken broils, crank up the heat under the shoyu sauce to reduce it for a thicker consistency.

To thicken the sauce, prepare a cornstarch slurry by mixing cornstarch with water until dissolved, then stir it into the sauce as it heats.

Plate the dish by placing cooked rice at the bottom of a bowl, adding one or two chicken thighs on top, and spooning the shoyu sauce over the chicken.

Garnish with green onions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens