Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken

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READY IN 45 mins
PREP TIME 15 mins
COOK TIME 30 mins

Ginger-scented and fork-tender, traditional shoyu chicken is a Hawaiian indulgence you won't want to miss.


  • 3 cups shoyu (soy sauce)
  • 1.5 cups mirin (sweet rice wine)
  • 1.5 cups water
  • ¾ cup brown sugar, packed
  • 2 T ginger, finely chopped
  • 2 T garlic, finely chopped
  • 1.5 t Chinese Five Spice
  • 3 T cilantro, finely chopped
  • 12 skin-on, bone-in chicken thighs
  • 1 T cornstarch
  • 2 T water
  • Whole cilantro leaves for garnish


  • 1Combine first 8 ingredients in a pot large enough to hold all the chicken. Stir to combine and bring to a boil. Add the chicken and return to a boil. Reduce heat an cook for 20 to 25 minutes, or until chicken is cooked through. Don't over cook.
  • 2Remove the chicken from the pot and put it on a serving platter. Keep warm.
  • 3Remove one cup of shoyu broth from the cooking pot and skim off fat from the top. Discard the remaining sauce, or better yet, serve it with a big bowl of steamed rice. Return the defatted shoyu broth to the cooking pot. Bring to a boil. In a small bowl, mix cornstarch and water and whisk into boiling broth. Reduce heat and cook until thickened, stirring frequently. It just takes a minute or two. Brush glaze over chicken and garnish with cilantro leaves.