Shoyu Chicken Recipe

Shoyu chicken served with rice and sliced cucumber.

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My one pan shoyu chicken features crispy, juicy thighs glazed in a sweet and sticky Hawaiian-inspired sauce!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: hawaiian

Servings: servings

Calories: 325kcal

Author: Becky Hardin

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

*Boneless chicken thighs work best for this recipe because they can stay juicy with a longer cook time. You can use chicken breast, but reduce the cooking time and watch the heat carefully, as they are more prone to drying out.

**Cornstarch creates the ideal lightly-crisp coating. Potato starch works similarly. You can use flour if that's all you have, but the crust will be a little heavier.

***Use a neutral cooking oil, like avocado, canola, vegetable, or grapeseed oil.

****I like using pastes for convenience, but fresh garlic and ginger will add fresher flavor.

Becky's Top Tips:

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.

Storage: Store leftover shoyu chicken in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 days.

Nutrition