Entree: United States – Hawaii – Shoyu Chicken (Hawaiian-style soy sauce braised chicken with a sweet-savory glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 38 min

Total 48 min

Ingredients

- 6 bone-in skin-on chicken thighs, approx. 2.5 lb (1.1 kg)
- 1 cup (240 ml) shoyu (soy sauce)
- 1/2 cup (120 ml) water
- 1/3 cup (70 g) light brown sugar, packed
- 3 tbsp (45 ml) mirin or dry sherry
- 2 tbsp (30 ml) sesame oil
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced
- 1 1/2 inch (4 cm) piece fresh ginger, peeled and thinly sliced
- 2 green onions, sliced thin on the bias
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thicker glaze)
- 1 tbsp (15 ml) toasted sesame seeds (optional, for garnish)

Instructions

1. Pat the chicken thighs dry and season lightly with black pepper.
2. In a large skillet or Dutch oven over medium-high heat, add the vegetable oil and sear chicken thighs skin-side down until golden brown, about 4–5 minutes. Flip and brown the other side 2–3 minutes. Remove and set aside.
3. Reduce heat to medium, add sesame oil to the pan, then sauté garlic and sliced ginger until fragrant, about 30 seconds.
4. Return the chicken to the pan. Pour in the shoyu, water, mirin, and add the brown sugar. Stir gently to dissolve the sugar and distribute aromatics.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 25–30 minutes, turning once, until chicken is cooked through and tender.
6. Uncover and increase heat to medium-high to reduce the braising liquid until it becomes a glossy glaze, spooning it over the chicken frequently, about 5–8 minutes. If a thicker glaze is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
7. Remove from heat, scatter sliced green onions and toasted sesame seeds over the chicken, and spoon remaining glaze on top. Serve hot with steamed rice.