Shoyu Chicken

The Ultimate Hawaiian Comfort Food

If you’re craving a sweet and savory chicken dish that’s packed with flavor and transports you straight to the islands of Hawaii, then you’ve got to try Shoyu Chicken. Trust me—it’s love at first bite!

This dish has it all: juicy, tender chicken simmered in a mouthwatering soy sauce-based marinade that’s so simple, yet unbelievably delicious. “Shoyu” actually means soy sauce in Japanese, and in Hawaii, it’s the star of this classic recipe. It’s a family favorite that never disappoints, from kids to grandparents.

Let me walk you through everything you need to know to make the BEST shoyu chicken right in your own kitchen. I’ll also share some pro tips and different cooking methods so you can find the one that fits your style. Ready? Let’s dive in!

Why You’ll Love Shoyu Chicken

• Simple and Quick: It doesn’t require fancy ingredients or hours in the kitchen.
• Incredible Flavor: The combination of soy sauce, garlic, and ginger gives it a bold yet balanced taste.
• Versatile Cooking Methods: Stovetop, Instant Pot, or Crockpot—you choose!
• Crowd-Pleaser: Perfect for family dinners, meal prep, or potlucks.

Ingredients in Shoyu Chicken

Combine these pantry staple ingredients to make a savory and slightly sweet chicken dish!

• Chicken thighs – Bone-in, skin-on thighs are the gold standard here. Boneless works too, but steer clear of chicken breasts—they’ll be too dry. Trust me on this one!
• Soy sauce – Kikkoman soy sauce or Aloha shoyu is most often used in Hawaii. You can use low-sodium soy sauce if you prefer. 
• Sugar – Just plain, white sugar for sweetness. Some recipes call for brown sugar, but brown sugar can make it a bit too sweet for this dish.
• Water – A little bit of water will help tone down the bold flavors and keep the sauce from thickening too quickly. Most of it will evaporate out when the sauce is reduced. You could use chicken broth in place of water for extra flavor.
• Garlic and ginger – Both of these are a must with shoyu sauce! They bring a warm, aromatic flavor that makes this dish unforgettable.
• Red pepper flakes – Just a pinch for a subtle kick
• Garnish – Sesame seeds and green onions are fun garnish options.

How to Cook Shoyu Chicken (Stovetop, Instant Pot, or Crockpot)

Stovetop Method (My Favorite!)

This is my preferred method for cooking shoyu chicken. It is simple to make on the stovetop and cooks in less than an hour. Perfect for those busy nights at home!

1. Whisk the Sauce: In a large sauté pan, mix soy sauce, sugar, garlic, ginger, water, and red pepper flakes over medium heat until the sugar dissolves.
2. Add the Chicken: Place the chicken skin-side down in a Dutch oven or heavy pan. The chicken can be touching but don’t over-crowd the pan. Bring to a boil, then reduce to a simmer.
3. Simmer: Cook uncovered for 35-40 minutes, turning the chicken halfway through. The sauce should thicken and reduce as it is cooking.
4. Serve: Plate it up with rice and drizzle the remaining sauce on top. If the sauce isn’t thick enough, create a cornstarch slurry with a little cold water and a couple of tablespoons of cornstarch. Then mix in with the liquid.

Instant Pot Method (Quick and Easy)

Instant pot meals are always perfect for a quick and easy dinner! It is a solid option for cooking this shoyu chicken!

1. Combine Everything: Mix the sauce ingredients in the Instant Pot and add the chicken.
2. Pressure Cook: Seal the lid and cook on high pressure for 20 minutes. Quick release when done.
3. Thicken the Sauce: Use the sauté function if needed to reduce the sauce.

Crockpot Method (Set It and Forget It)

Let this shoyu chicken crockpot simmer all day with the smells wafting in your home! It is the perfect dinner to come home to!

1. Mix and Add: Combine the sauce ingredients in the Crockpot, then add the chicken.
2. Slow Cook: Cook on high for 3-4 hours or low for 8 hours.
3. Thicken Sauce: If needed, reduce the sauce on the stovetop or thicken it with cornstarch slurry.

Tips for Perfect Shoyu Chicken

Elevate your shoyu chicken with these quick and helpful tips:

• Marinate for More Flavor: If you have time, marinate the chicken for up to 24 hours.
• Brown the Chicken: Browning adds a crispy texture and extra flavor.
• Spice It Up: Add extra red pepper flakes or a drizzle of sriracha for a spicy twist.
• Serving Suggestions: Classic sides include steamed rice, Hawaiian macaroni salad, and shredded cabbage.

What to Serve with Traditional Shoyu Chicken

Shoyu chicken is a common plate lunch item in Hawaii. It is often served along with white rice, Hawaiian macaroni salad (or “mac salad”), and sometimes shredded cabbage or coleslaw. It can also be served as a “mixed plate” with other meats such as teriyaki beef, Kalua pork, grilled chicken teriyaki, or even cooked spam (don’t knock it til you try it)!

Meal Prep and Storage Tips

• Meal Prep: Make extra batches and store them with rice and veggies for easy weekday lunches.
• Freezing: Store in an airtight container and freeze for up to a month. Thaw overnight in the fridge and reheat.
• Leftovers: Keep them in the fridge and enjoy within 3-4 days.

More Hawaiian Recipes

Can’t get enough authentic Hawaiian recipes? Neither can we. Here are some more of our favorites!
Shoyu Ramen
Hawaiian Guava Cake
Hawaiian Grilled Teriyaki Chicken
Authentic Hawaiian Macaroni Salad
Spam Musubi
Hawaiian Plate Lunch