Hawaiian Chicken
Succulent, savory, and infused with tropical flair, Hawaiian shoyu chicken is a celebration of island flavors in every bite. This classic dish captures the essence of Hawaii with tender chicken thighs simmered in a sweet and aromatic soy-based sauce.
The harmonious blend of shoyu, ginger, garlic, and brown sugar creates a symphony of umami that’s both comforting and exotic. Each bite bursts with flavor, evoking the warmth of Hawaiian sunsets and ocean breezes.
Perfect for weeknight dinners or special occasions, this recipe is as simple as it is satisfying. Garnished with scallions and served with the rich, glossy sauce, it’s a taste of paradise brought straight to your table.
Hawaiian Shoyu Chicken Ingredients
- Shoyu Soy Sauce: The heart of the dish, delivering a rich, savory base that embodies the soul of Hawaiian flavors.
- Brown Sugar: Adds a gentle sweetness, perfectly balancing the umami with a touch of caramelized depth.
- Garlic and Ginger: A dynamic duo that infuses the sauce with warmth and aromatic complexity.
- Chicken Thighs: Tender and juicy, they absorb the vibrant marinade, creating a flavorful and satisfying centerpiece.
- Chicken Stock: The foundation that ties all the elements together, enhancing the sauce’s depth and silkiness.
Recipe Tips
- Choose the Right Soy Sauce
Opt for authentic shoyu soy sauce rather than regular soy sauce for this recipe. Shoyu provides a subtle sweetness and nuanced flavor, enhancing the dish’s authenticity. Regular soy sauce may overpower the delicate balance of the marinade. - Perfect the Chicken Skin
For irresistibly crispy skin, don’t skip the broiling step. After simmering, pat the chicken skin dry before broiling to achieve a golden, crackling finish. This step adds texture and visual appeal, making the dish restaurant-worthy. - Balance the Sauce
Taste the sauce before thickening. If you prefer a sweeter profile, add a small pinch of brown sugar; for more tang, a dash of rice vinegar works wonders. Customizing the sauce ensures the flavors suit your palate perfectly.
What to Serve with Hawaiian Shoyu Chicken
- Steamed Jasmine Rice
A classic pairing, steamed jasmine rice absorbs the rich, umami-packed sauce beautifully. Its light and fluffy texture provides a neutral base that complements the bold flavors of the chicken. - Grilled Pineapple Slices
Elevate the tropical vibes by serving the chicken alongside caramelized pineapple slices. The sweetness of the pineapple enhances the savory and aromatic notes of the dish, creating a perfect balance. - Stir-Fried Vegetables
Add color and crunch to your plate with a medley of stir-fried vegetables like bell peppers, snap peas, and carrots. Their vibrant freshness complements the rich and hearty flavors of the chicken.
FAQ
Q: Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but they may cook faster. Keep an eye on the temperature to avoid overcooking.
Q: Is there a substitute for shoyu soy sauce?
If shoyu isn’t available, use low-sodium soy sauce mixed with a teaspoon of mirin or a pinch of sugar to mimic its slightly sweet profile.
Q: Can I prepare this dish ahead of time?
Absolutely! The flavors deepen overnight. Store it in the refrigerator and reheat gently before serving.
Q: How can I make this dish spicier?
For a spicy kick, add a teaspoon of chili garlic sauce or a few slices of fresh red chili to the marinade. Adjust to taste for the perfect heat level.
Hawaiian Chicken
Ingredients
- 4 bone-in skin-on chicken thighs (approximately 2 pounds)
- 1/2 cup shoyu soy sauce
- 1/3 cup light brown sugar packed
- 4 small cloves garlic finely chopped
- 1 3-inch piece of fresh ginger, peeled and finely grated
- 1 3/4 cups unsalted chicken stock divided
- 2 1/2 tablespoons cornstarch
- Sliced scallions for garnish optional
Instructions
- Prepare the Sauce
- In a medium-sized Dutch oven or a large, high-sided skillet, combine the shoyu soy sauce, brown sugar, chopped garlic, grated ginger, and 1 1/2 cups of chicken stock. Whisk the mixture thoroughly until the sugar is fully dissolved, which should take approximately 30 seconds.
- Cook the Chicken
- Position the chicken thighs, skin-side down, in the prepared sauce and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and allow the chicken to simmer. Turn the chicken halfway through cooking to ensure even tenderness. Continue simmering until the chicken reaches an internal temperature of 165°F, which should take 25 to 30 minutes. Remove the pot from the heat once done.
- Broil for Crispy Skin (Optional)
- Carefully transfer the chicken to a rimmed baking sheet, arranging it skin-side up. For a crisp, golden skin, preheat the oven’s broiler and place the rack approximately 6 inches from the heat source. Broil the chicken for about 3 minutes, or until the skin is browned and crisp.
- Thicken the Sauce
- In a small bowl, whisk together the remaining 1/4 cup of chicken stock and the cornstarch until a smooth mixture forms. Gradually pour this into the sauce left in the Dutch oven, stirring to combine. Heat the sauce over medium heat, bringing it to a gentle boil. Stir continuously until the sauce thickens enough to coat the back of a spoon, which should take around 1 minute.
