Hawaiian-Style Shoyu Chicken: Juicy, Tender, and Fall-Apart! - UPDATED

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.

Pat dry the chicken with a paper towel to help absorb more flavor.

Heat a large pot or deep pan over medium-high heat.

Combine soy sauce, water, brown sugar, honey, ginger, and garlic in the pot and stir to dissolve the sugar and honey.

Add the chicken to the pot, ensuring they are mostly submerged in the sauce.

Add the whitish part of the green onions to the pot.

Bring the mixture to a boil, then reduce the heat to a low simmer.

Cover and let the chicken simmer for 30 to 45 minutes.

(Optional) Remove the chicken and place it on a baking sheet with the skin facing up.

Broil the chicken at 500°F for 4 to 5 minutes or until the skin is crispy.

Reduce the soy sauce by uncovering the pot and simmering for about 10 minutes or until it appears foamy or bubbly.

Drizzle the reduced sauce onto the chicken and garnish with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens