Shoyu Chicken
Feb 11, 2026 11:27 AM
Shoyu chicken is a Hawaiian plate lunch staple characteristic of Hawaii’s unique and diverse cultural make-up. Due to the island chain’s location almost midway between the West Coast of the United States and East Asia, Hawaii’s food culture is heavily influenced by Asian cuisines, particularly those of Korea, China, Japan, and the Philippines.
In order to staff Hawaii’s fruit and sugar plantations, British and American colonizers imported and exploited contract workers from these countries and others in the late 19th and early 20th Centuries. Some returned to their home countries after their contracts were up, but many stayed and their descendants still live in Hawaii.
Shoyu chicken’s origin story is lost to time, but it bears a strong resemblance to Japanese teriyaki chicken and Filipino chicken adobo. Teriyaki chicken is cooked in a sweet and salty mixture of soy sauce, sugar, and ginger. Chicken adobo is prepared very similarly to shoyu chicken, with the notable addition of cane vinegar to the cooking liquid, which gives it a sharper flavor profile.
Shoyu is Japanese soy sauce, and for this dish you can use your favorite brand, though Kikkoman and Aloha shoyu are both good options. The other primary ingredients in shoyu chicken are sugar, scallions, garlic, ginger, and chicken thighs.
Ingredients:
- 4 scallions
- 2/3 cup unsalted chicken stock
- 1/2 cup shoyu (such as Kikkoman)
- 1/3 cup (74 grams) packed light brown sugar
- 6 cloves garlic, smashed
- 1 (2-inch) piece ginger, peeled and cut into 1/8-inch-thick slices
- 1 cup plus 3 tablespoons water, divided
- 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds)
- 3 tablespoons cornstarch
- Cooked white rice, to serve
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
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