Description
A flavorful Hawaiian Shoyu Chicken recipe featuring crispy skin chicken thighs simmered in a sweet and savory ginger-garlic soy glaze. This dish balances tender, juicy chicken with a rich, caramelized sauce, perfect for an easy 45-minute dinner.
Ingredients
Scale
Chicken
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
Sauce and Aromatics
- 1 (2″) piece ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup (107 g) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha)
- 1/2 cup plus 1 Tbsp. water, divided
- 2 tsp. cornstarch
Garnish (optional)
- 1 scallion, light and dark green parts only, thinly sliced
Instructions
- Cook Chicken: In a large, deep skillet or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Season the chicken thighs all over with kosher salt and arrange them skin side down in the cold skillet. Cook undisturbed for about 10 minutes, until the skin is golden and crispy. Flip and cook for an additional 1-2 minutes. Then transfer the chicken to a plate.
- Sauté Aromatics and Make Sauce: In the same skillet, add the thinly sliced ginger and garlic. Cook over medium heat, stirring until fragrant, about 1 minute. Add the light brown sugar, reduced-sodium soy sauce, and 1/2 cup of water. Stir until the sugar dissolves. Return the chicken thighs to the skillet, skin side up.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and a meat thermometer reads 165°F, which takes about 13-18 minutes.
- Reduce Sauce: Remove the cooked chicken to a clean plate. Increase heat to medium-high and boil the sauce in the skillet. Then reduce heat to medium-low and simmer, stirring occasionally, until the sauce slightly thickens and turns a deep brown color, about 2-3 minutes.
- Thicken Glaze and Finish: In a small bowl, whisk together 2 teaspoons cornstarch with the remaining 1 tablespoon of cold water. Add this mixture to the sauce and stir until the sauce thickens, about 1 minute. Return the chicken to the skillet and toss to coat in the glaze. Garnish with thinly sliced scallions if desired before serving.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful while creating a deliciously crispy skin.
- If you prefer a less sweet sauce, reduce the amount of brown sugar by up to half.
- For a gluten-free option, substitute the soy sauce with a gluten-free tamari or coconut aminos.
- Do not stir chicken while cooking skin side down to ensure crispiness.
- Adjust simmering time depending on the size of chicken pieces to ensure they reach an internal temperature of 165°F.
