5 from 84 votes
Shoyu Chicken Recipe
Shoyu Chicken features bone-in, skin-on chicken thighs simmered in a flavorful blend of soy sauce, honey, brown sugar, fresh ginger, garlic, and onions. The slow simmering tenderizes the meat while infusing it with a savory-sweet sauce. Finishing the chicken under the broiler crisps the skin, adding texture contrast to the tender chicken. The sauce is thickened with cornstarch, giving a glossy finish that coats the meat well, making it ideal for serving over steamed rice.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
people
Calories:
387 kcal
Course:
Main Course
Cuisine:
Japanese, Hawaiian
Ingredients
Shoyu Chicken:
- 3/4 cup soy sauce shoyu
- 1 1/2 cups water
- 2 tablespoons honey
- 1/2 cup dark brown sugar packed
- 1 (2-inch knob) ginger peeled and thinly sliced, fresh
- 3 whole garlic peeled and crushed, cloves
- 2 pounds chicken thigh bone-in, skin-on
- 1/2 onion peeled and cut into 3/4-inch wedges, Maui onion or yellow onion
- 3 whole green onions white and green parts, cut into 2-inch pieces
- 1 1/2 tablespoons cornstarch
- 3 cups rice steamed, for serving
Instructions
- In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.
- Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.
- Preheat the broiler.
- In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.
- Serve the chicken with the thickened sauce and rice.
Cup of Yum
Notes
- The recipe can be quickly prepared using an Instant Pot by pressure cooking all the sauce ingredients and chicken for 8 minutes followed by a quick release, then proceeding with sauce thickening and broiling.
- Using bone-in, skin-on thighs enhances flavor and texture with tender meat and crisp skin after broiling.
- A heavy Dutch oven or pot is recommended to prevent burning during the simmering step.
- Be sure to turn the chicken gently halfway through cooking to cook evenly without tearing the skin.
Nutrition Information
Serving
6g
Calories
387kcal
(19%)
Carbohydrates
23.6g
(8%)
Protein
46g
(92%)
Fat
11.3g
(17%)
Saturated Fat
3.1g
(16%)
Cholesterol
135mg
(45%)
Sodium
19544mg
(814%)
Potassium
502mg
(11%)
Fiber
0.8g
(3%)
Sugar
18.6g
(37%)
Calcium
490mg
(49%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 387
% Daily Value*
| Serving | 6g | |
| Calories | 387kcal | 19% |
| Carbohydrates | 23.6g | 8% |
| Protein | 46g | 92% |
| Fat | 11.3g | 17% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 135mg | 45% |
| Sodium | 19544mg | 814% |
| Potassium | 502mg | 11% |
| Fiber | 0.8g | 3% |
| Sugar | 18.6g | 37% |
| Calcium | 490mg | 49% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.