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Shoyu Chicken

Kevin Miyazaki

BY The Editors

PUBLISHED April 22, 2026

Shoyu chicken is the king of the Hawai‘i potluck. As they say in fantasy football, it’s got a high floor as a dish—and I’d say a high ceiling, too. No one will ever complain if you bring even mediocre shoyu chicken to a party, but if you show up with this succulent version that makes everyone mop their plate and go back for thirds, you’re guaranteed high praise. An easy way to think of shoyu chicken is as a slowly simmered, almost poached, version of teriyaki—there are some differences, of course, but the combination of flavors is similar. And since I believe it’s easier to simmer something than grill it, this is the can’t-mess-up chicken recipe I would give first to any burgeoning home cook. You can even use a slow cooker to set it and forget it. – Sheldon Simeon

 

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Shoyu Chicken

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Makes 6 servings 1x

Units Scale

Ingredients

  • 1 cup shoyu (soy sauce)
  • 1 cup packed light brown sugar 2-inch piece fresh ginger, sliced and crushed with the butt of a knife
  • 4 cloves garlic, smashed and peeled
  • 2 scallions, roughly chopped, plus more for garnish
  • 1 teaspoon toasted sesame oil
  • 4 pounds bone-in, skin-on chicken thighs
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth or water
  • 2 tablespoons cornstarch
  • Cooked white rice, for serving

Instructions

In a 10-inch saucepan, combine the shoyu, brown sugar, ginger, garlic, scallions, and sesame oil. Stir over medium heat until the sugar is dissolved. Just as the mixture starts to boil, remove from the heat.

Once the mixture has cooled, place the chicken thighs into a large resealable plastic bag and pour the marinade over the chicken. Seal and marinate in the fridge for 2 hours, or overnight for the best flavor.

In a large pot or Dutch oven, combine the chicken (with marinade), pepper, and chicken broth and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook at a bare simmer until the chicken is tender and cooked through, 35 to 45 minutes, flipping the thighs in the sauce every 10 minutes or so. (If you’re using a slow cooker, cook on the low setting for 4 to 5 hours, until it’s thoroughly cooked but not falling apart into strands.)

Remove the chicken from the pot and set aside. If you like, you can remove and discard the chunks of ginger, garlic, and scallion with a slotted spoon or spider strainer. Raise the heat and bring the sauce to a boil. In a small bowl, whisk the cornstarch with 2 tablespoons cold water to form a slurry, then slowly stir into the boiling sauce. Continue stirring until the sauce has thickened, 1 to 2 minutes.

Remove from the heat, return the chicken to the pot, and serve warm with scallion rice.

– Ohana Style

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