This Hawaiian shoyu chicken recipe is the easiest weeknight dinner for busy families! I sear boneless chicken thighs until tender and crispy, then cook them in a simple shoyu sauce to give them mouthwatering flavor. I love that I can cook this entire dish with one pan in about 30 minutes, relying solely on pantry staples. So simple!
Hawaiian Shoyu Glazed Chicken Thighs
If there’s one thing my Huli Huli chicken has taught me, it’s that Hawaiian cuisine gets it right when it comes to sweet, sticky, savory sauces. And these shoyu chicken thighs are all about the sauce! Made with soy sauce, ginger, garlic, butter, and brown sugar, the sauce hits all the right notes while remaining simple. I whisk it up on the stovetop with the same pan I use to cook the chicken, so I don’t even have to do extra dishes. Since this meal is ready in about 35 minutes, it’s a great way to add some flavor to weeknights, without any stress!
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🙈 Learn from my mistake!
I really wanted to get a thick, sticky glaze for this chicken. But I let it cook and reduce a little too long, which left me with an oily, separated sauce.
💡Lesson Learned: To fix this problem, stir in more water, just 1 tablespoon at a time. Keep it over low heat, stirring until the sauce becomes smooth and glossy again.
Shoyu Chicken Recipe
Equipment
- Cast Iron Skillet (or another non-stick skillet)
Ingredients
- 6 boneless, skinless chicken thighs (1½ – 2 pounds*)
- ¼ cup cornstarch (**)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons cooking oil (***)
For the Shoyu Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon garlic paste (or 4 grated garlic cloves****)
- 1 tablespoon ginger paste (or grated 2-inch piece fresh ginger****)
- ⅓ cup low sodium soy sauce
- ⅓ cup brown sugar
Optional, for Serving:
- steamed white rice
- sliced green onions
- sesame seeds
Instructions
- Pat the chicken thighs dry with paper towels, then season lightly with the salt and black pepper.6 boneless, skinless chicken thighs, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Place the chicken thighs and cornstarch in a large resealable bag. Seal and shake until the chicken is evenly coated on all sides. Shake off any excess cornstarch before cooking.¼ cup cornstarch
- Heat a large skillet over medium until hot. Add the oil and swirl to coat the pan.3 tablespoons cooking oil
- Working in batches if needed, add the chicken thighs presentation-side down in a single layer. Cook for 8–10 minutes per side, adjusting the heat as needed, until golden brown and cooked through. Transfer the chicken to a plate.
- In the same skillet, add the butter, garlic, and ginger and cook for 1–2 minutes, stirring often, until fragrant.3 tablespoons unsalted butter, 1 tablespoon garlic paste, 1 tablespoon ginger paste
- Add the soy sauce and brown sugar. Stir until the sugar dissolves and the sauce begins to bubble gently.⅓ cup low sodium soy sauce, ⅓ cup brown sugar
- Return the chicken thighs to the skillet and turn them several times in the sauce until fully coated and glossy, about 2–3 minutes.
- Garnish with green onions and sesame seeds if desired. Serve with rice.sliced green onions, sesame seeds, steamed white rice
Notes
- Thoroughly dry the surface of the chicken using paper towels. This is essential for proper browning!
- Use a large pan to give the thighs plenty of space to cook and brown. If it’s too crowded, it will create a steaming effect. Cook in batches if needed.
- For a recipe like this, I recommend pre-heating the pan for a couple of minutes, then adding oil and giving it ample time to warm up. Both of these steps will really help prevent the chicken from sticking or burning.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Don’t add the chicken too early. Adding it to the pan before the oil is hot can cause sticking and prevent it from browning. Instead, give the cooking oil plenty of time to heat up, until it is shimmering. This signals that the pan is hot enough to immediately start forming a crust on the chicken.
- Let thighs cook longer. Unlike chicken breast, thighs become more tender when cooked up to 180℉. After 8 to 10 minutes per side, they should feel tender and juicy — not chewy or rubbery!
- The cornstarch will help thicken the sauce. If you simply spoon the sauce over plated chicken, the sauce will remain thin and runny. Instead, return the chicken to the skillet with the sauce for a few minutes. The cornstarch coating on the chicken will mix with the sauce, turning it into a thick, glaze consistency.
How to Make Chicken Shoyu Step by Step
Prep: Gather the list of ingredients for this easy shoyu chicken recipe. For even cooking, I recommend setting the chicken thighs out at room temperature for about 30 minutes. Be sure to pat the surface dry with paper towels to remove any excess moisture.
Coat the Chicken: Season 6 boneless, skinless chicken thighs with about 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Then place ¼ cup of cornstarch into a large resealable bag, followed by the chicken thighs. Seal the bag and shake until the chicken is evenly coated in cornstarch. Shake off any excess cornstarch before adding the chicken to the skillet.
Brown the Chicken: Pre-heat a large skillet on the stovetop over medium. Then add 3 tablespoons of neutral cooking oil, swirl to coat the pan, and let it heat up. Once the oil is shimmering, add the chicken thighs in a single layer. Don’t over-crowd the pan. Work in batches if needed. Cook thighs for 8–10 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Add the Aromatics: To the same skillet, add 3 tablespoons of unsalted butter, 1 tablespoon of garlic paste, and 1 tablespoon of ginger paste. Cook for 1–2 minutes, stirring often, until fragrant.
Make the Sauce: Add ⅓ cup of low sodium soy sauce and ⅓ cup of brown sugar to the pan with the ginger and garlic. Stir consistently, until the sugar dissolves and the sauce begins to bubble gently.
Glaze the Chicken: Return the cooked chicken thighs to the skillet with the shoyu sauce. Use tongs to flip and turn the chicken several times, until fully coated and glossy. Give it about 2–3 minutes to warm up and thicken.
Garnish: Place glazed chicken on a serving platter, then garnish with green onions and sesame seeds if desired.
Serve: I love to serve these shoyu chicken thighs sliced up with steamed white rice and sliced cucumbers for a fresh balance. Shelled edamame or string beans are great too!
How to Store, Freeze, and Reheat
Store Hawaiian Shoyu chicken in an airtight container, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Gently reheat leftovers in the oven or air fryer for the best texture.
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