Shoyu Chicken

J. White Harris


Shoyu Chicken is a classic Hawaiian dish that is everyone’s favorite! Your cooking will really shine when you make this for your friends and family. I put this together from a couple of recipes I got when I lived in Hawaii. Note: shoyu is soy sauce.


★★★★★ 2 votes

6 or 7
15 Min
3 Hr
Stove Top


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4 c
chicken broth
1-1/2 c
shoyu (soy sauce)
1 c
packed light brown sugar
bulb garlic cloves, peeled and smashed
4-inch piece ginger, thinly sliced
1-1/2 Tbsp
worcestershire sauce
3 Tbsp
apple cider vinegar
4 lb
chicken thighs, bone in, skin on
4 Tbsp
4 Tbsp
chopped green onions, for garnish

How to Make Shoyu Chicken


  • 1In a bowl combine all sauce ingredients except cornstarch, water, and green onions and whisk to combine and dissolve the sugar.
  • 2Put chicken in a large pot and pour the sauce over the top. Bring to a boil over high heat.
  • 3Lower the heat and simmer for about 1-1/2 hours or until chicken is cooked tender, skimming off any fat that rises to the top. Cook very slowly, covered, until chicken is tender. Continue to skim the broth for fat and impurities.
  • 4When chicken is tender remove it to a serving platter.
  • 5Strain the sauce to remove all solids. Return sauce to pot and bring to a boil. Add the cornstarch mixture and cook until the sauce thickens.
  • 6Spoon some sauce over the chicken. Garnish with chopped green onion. Serve the remaining sauce on the side, it’s great over rice or mashed potatoes.

    Note: This dish tastes even better the second day.

Printable Recipe Card

About Shoyu Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids

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