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Introduction
My buddy from Hawaii introduced me to this dish and now it’s on repeat at our place! Garlic Shoyu Chicken is one of those simple, no-fuss meals that somehow tastes like you've been cooking all day. It’s sweet, savory, garlicky, and incredibly comforting—just like something you'd find in a Hawaiian home kitchen. Whether you’re cooking for a weeknight dinner or serving guests, this dish always hits the mark.
Ingredients:
2 lbs bone-in, skin-on chicken thighs
½ cup soy sauce (preferably shoyu for authenticity)
⅓ cup brown sugar
6 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon sesame oil
½ cup water
2 green onions, sliced (for garnish)
Optional: a sprinkle of sesame seeds
Instructions:
Prep the Marinade: In a bowl, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and water. Stir until sugar is mostly dissolved.
Marinate the Chicken: Place the chicken in a large zip-top bag or bowl. Pour the marinade over it and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Cook the Chicken:
Heat a large skillet or Dutch oven over medium-high heat.
Remove chicken from marinade (reserve marinade) and brown both sides for 3–4 minutes per side.
Pour in the reserved marinade, reduce heat to medium-low, cover, and let simmer for about 25–30 minutes.
Thicken the Sauce (Optional): If you prefer a thicker glaze, uncover during the last 10 minutes of cooking to let the sauce reduce slightly.
Finish and Serve: Garnish with green onions and sesame seeds. Serve hot over steamed rice or with macaroni salad for a classic Hawaiian plate lunch feel.
Serving and Storage Tips:
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